Blueberry And Lemon Buttermilk Scones

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 4 &frac 34 cup plain flour
• &frac 12 cup caster (superfine)
• 1 tablespoon baking powder
• &frac 34 tsp baking soda
• 1 &frac 14 tsp salt
• 17 tablespoons unsalted butter, cold (1 cup and 1 tbsp)
• 1 1/2 cups buttermilk
• 1 lemon, zest of, grated
• 7 ounces frozen blueberries
• 2 tablespoons melted butter
• 2 tablespoons raw sugar, for sprinkling

Recipe

• 1 preheat the oven to 200 c (400 f) and line two trays with baking paper.
• 2 put the flour, sugar, baking soda, baking powder and salt to the bowl of your stand mixer fitted with paddle attachment (you can also make these by hand).
• 3 cut the butter into small cubes and add it to the mixer. turn it onto a low speed and mix until the mixture is sandy but you still have pea-sized flecks of butter through it.
• 4 add the buttermilk and lemon zest, and mix on a low speed until the dough begins to come together.
• 5 at this point, turn the dough out onto a floured surface and add the blueberries.
• 6 mix the dough together with your hands, being careful not to knead it or crush the blueberries, until it comes together. you may need to add a little more buttermilk.
• 7 pat the dough into a rectangle about 1.5 inches thick.
• 8 using a sharp chef's knife, cut the dough lengthways down the middle, then cut each long rectangle into 6 triangles.
• 9 place on the prepared baking trays, brush with melted butter and sprinkle with raw sugar.
• 10 bake for 20 - 30 minutes, until golden.
• 11 eat while warm!