Ingredients
Flour
All-purpose flour provides the structure of the scones. Sift it if you can, as sifting aerates the flour, making it lighter and helping the scones to rise evenly.
Salt
Salt is crucial in baking to enhance flavor. It balances the sweetness of the scones, preventing them from tasting overly sugary and adding depth to the flavors.
Baking Powder & Baking Soda
These leavening agents give the scones their lift, creating a light, airy texture. Use fresh baking powder and baking soda to ensure the best rise.
Sugar
A small amount of sugar sweetens the scones. You can adjust the sugar to your preference; if you prefer a sweeter scone, add a tablespoon or two extra.
Lemon Zest
Lemon zest adds a hint of brightness that complements the sweetness of the blueberries. It’s a small addition, but it makes a big difference in flavor.
Cold Butter
Cold butter is essential for creating flaky layers. As it melts in the oven, it releases steam, which creates air pockets and adds flakiness to the scones.
Buttermilk
Buttermilk not only adds a slight tang but also helps to tenderize the dough. This is especially important for scones, as it creates a crumbly, tender texture.
Blueberries
Fresh or frozen blueberries add sweetness and a burst of flavor in each bite. If using frozen berries, keep them frozen until you add them to the dough to prevent excess moisture from seeping into the dough.
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, sugar, and lemon zest. This step ensures the ingredients are well combined and aerated.
Using a pastry cutter, box grater, or your preferred method, cut the cold butter into the dry ingredients. The mixture should resemble coarse crumbs with pea-sized chunks of butter dispersed throughout.
Pour the buttermilk over the dry ingredients and add the blueberries. Gently fold the mixture using a spatula, being careful not to crush the berries. Mix just until the dough begins to come together; the dough should be slightly shaggy.
Transfer the dough onto a lightly floured surface. Gently pat it into a 1.5-inch thick rectangle. Using a sharp knife or a biscuit cutter, cut the dough into triangles, circles, or squares as desired.
Place the scones on the prepared baking sheet. Brush the tops with melted butter and sprinkle with sugar for extra sweetness and crunch. Bake for 20-25 minutes, or until the scones are golden brown.