Lemon Blueberry Scones
3 cups all-purpose flour
1 Tbsp baking powder
1/2 tsp kosher salt
1/3 cup granulated sugar
1/2 cup organic unsalted cold butter (organic makes a difference)
3/4 cup buttermilk, cold
2 large eggs, cold
1 tsp teaspoon vanilla extract or vanilla seeds from 1 vanilla pod
1 cup fresh blueberries (frozen tends to change the color and texture of the scones)
1 Tbsp lemon zest
1. Cut the butter into small cubes, put into a dish and place back into the fridge. It's extremely important that the butter is cold so feel free to cut the butter earlier in the day and keep it in the fridge until you are at the butter step.
2. Preheat oven to 400 F
3. Mix the flour, baking powder salt and sugar together in a large bowl.
4. Take the butter out and add the pieces to the flour mixture. Cut the butter into the flour using your hands - hands work best here! You are basically playing like a kid and squeezing the butter into the flour until you have pea-sized chunks of butter flour. Crumbly is okay, and it don’t worry about perfect pea-sized chunks!
5. Measure the buttermilk into a large measuring cup or bowl and whisk in the lemon zest. This is the best way to make sure the lemon is incorporated throughout and doesn't glob together.
6. Add the eggs and vanilla and whisk until combined.
7. Make a well in the center of the dry ingredients and pour the buttermilk mixture within it. Mix with your hands just until combined.
8. Gently add in the blueberries trying not to squish them. At this point, use a spatula to incorporate.
9. Place the dough on a floured countertop and knead until dough comes together. It's ok if some pieces fall off, you just want the majority to form a big ball.
10. Shape dough into a large circle and then use a floured rolling pin to roll out the dough to about 1/2 inch to 3/4 inch thick.
11. Line a large baking sheet with a silicone baking mat. Place the circle on the silicone baking mat and cut the scones like you would a pizza. There's no need to tear them apart as the cuts will create indentations as the scones bake. (You can also use a circle cutter and just make circle scones)
12. Bake for 15-17 minutes, or until scones are golden brown
13. Remove from oven and cool on baking sheet for 5 minutes, then place on a wire rack to cool completely
14. They are best eaten that day. Enjoy!
Design & Styling: SMP Living | Photography: KT Merry | Basket: Crate & Barrel | Dishtowel: Crate & Barrel | Skillet: Crate & Barrel | Honey Jar: Crate & Barrel | Honey Dipper: Crate & Barrel