Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 tablespoon lemon zest
- 1 stick (8 tablespoons) cold unsalted butter, grated
- 1 cup buttermilk
- 1 cup fresh blueberries
- melted butter, for brushing
- granulated sugar, for sprinkling
Instructions
- Preheat the oven to 425ºF. Line a rimmed baking sheet with parchment paper.
- Whisk together the flour, baking powder, baking soda, sugar, salt, and lemon zest in a large bowl.
- Grate the cold butter using a box grater and scatter the shreds over the dry ingredients.
- Toss the butter with the dry ingredients and gently squeeze it with your hands to disperse it throughout the flour.
- Add the buttermilk and blueberries, and mix gently with a spatula until no dry patches remain. The dough will be shaggy and not fully cohesive but should hold together when pinched. Add more buttermilk if needed.
- Turn the dough out onto a floured surface and pat into a 7-inch round circle.
- Brush the top with melted butter and sprinkle with sugar.
- Cut the dough into 6 or 8 triangles using a bench scraper and transfer to the prepared baking sheet.
- Bake for 20 to 25 minutes until the tops are lightly browned.
- Remove from oven, let cool briefly, and serve.
Notes
Use fresh blueberries for best results; if using frozen, do not thaw to prevent soggy dough. The dough should be handled gently to keep scones tender and flaky. Brushing with melted butter and sprinkling sugar on top adds a nice golden finish and slight sweetness.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Method: Breakfast, Brunch, Snack
- Cuisine: American
Nutrition
- Calories: 280
- Sugar: 10g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg