Blueberry Buttermilk Scones

Serve these tender blueberry scones with very lightly sweetened whipped cream or fresh-made jam, honey, or maple syrup.

Ingredients:
  • 3 1/4 cups + 2 tbsp/420 g all-purpose flour
  • 1/2 cup + 2 tbsp/130 g granulated sugar, plus more for sprinkling
  • 1/4 cup/55 g brown sugar
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1 1/4 tsp kosher salt
  • 1 cup/230 g cold unsalted butter, cut into 1/2-in/12-mm cubes
  • 3/4 cup/180 ml cold buttermilk
  • Zest of 1 lemon
  • 1 1/2 cups/225 g fresh blueberries, frozen on a plate
  • 1 egg (for egg wash)
Directions:
  • In a very large bowl, combine the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt. Throw in the butter and work it in with your fingertips until the pieces are pea- and lima bean–size. Add the buttermilk and lemon zest. Lightly toss to distribute.
  • Immediately dump everything onto a clean surface with more than enough space to work the dough. Using only the heel of your palm, quickly flatten out the dough. Gather the dough back together in a mound and repeat. After two or three repetitions, the dough should begin holding together. Be sure to avoid overworking. You should still see some pea-size bits of butter running through it.
  • Pat down the dough to a 3/4-in/2-cm thickness, about a 9-by-12-in/23-by-30.5-cm slab, and spread the frozen blueberries evenly on top. Roll the long side of the dough, like a jelly roll, into a log with the blueberries enveloped inside. Shape the dough into a 12-in-/30.5-cm-long cylinder. Lightly flatten the top so that it is a little less than 1/2 in/12 mm thick and cut out nine or ten triangles. Transfer them to an ungreased sheet pan and freeze for at least 2 hours before baking, or up to 1 month, tightly wrapped.
  • Preheat your oven to 350°F/180°C. Remove the scones from the freezer. Space them with plenty of breathing room on two ungreased sheet pans, brush with the egg wash, and sprinkle liberally with granulated sugar. Bake from frozen until cooked through, nicely browned, and easily lifted off the pan, about 25 minutes.
  • These are best eaten the day they’re made.
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