Makes 16 Scones
3 Cups All Purpose Flour
1/3 Cup Sugar
2 ½ Teaspoons Baking Powder
1/2 Teaspoon Baking Soda
3/4 Teaspoon Salt
6 Ounces Cold Unsalted Butter Cut into Small Pieces
1 Cup Fresh Blueberries, Picked Over
1 Generous Cup Buttermilk
1 Tablespoon Grated Orange or Lemon Zest
Melted Butter and Granulated Sugar for Brushing and Dusting Tops of Scones
Preheat oven to 425°. Place the oven rack in the middle of the oven.
In a medium bowl stir together the flour, sugar, baking powder, baking soda and salt. Cut butter into flour mixture using finger tips. Gently toss in the blueberries and pour in buttermilk. Carefully mix with a fork only until the ingredients are just moistened being careful to not let the blueberries pop. The dough should be soft and rough. If dough looks too dry add another tablespoon of buttermilk. Gather the dough into a ball, pressing it gently so that it holds together, turn it out onto a lightly floured work surface and knead it very gently and briefly – a half dozen turns should do it. Cut the dough in half.
Gently pat one piece of dough into a ½ inch thick circle about 7 inches across. Brush the dough with the melted butter and sprinkle with sugar. Cut into 8 wedges and place on a baking sheet lined with parchment or silpat. Repeat the process with the second piece of dough and place on the same baking sheet.
Bake for 10 – 12 minutes turning the pan around half way through the cooking time. Bake until golden on the bottom and top. Let cool briefly on the pan and then remove to cooling rack. Good warm or at room temperature.
Hints and Tips: These scones can be wrapped in plastic wrap and placed in a freezer bag and stored in freezer for a month. Bring to room temperature and then warm at 350 for 5 minutes.