Ingredients
Scale
- 3 1/4 cups + 2 tablespoons (420 grams) plain flour
- 1/2 cup + 2 tablespoons (130 grams) caster sugar, plus more for sprinkling
- 1/4 cup (55 grams) brown sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 1/ teaspoon salt
- 1 cup (230 grams) cold unsalted butter, cut into 1 centimetre cubes
- 3/4 cup (180 ml) buttermilk
- zest of 1 lemon
- 1 1/2 cups fresh blueberries
- egg wash – 2 egg yolks and 2 tablespoons cream whisked together
Instructions
- Place flour, caster sugar, brown sugar, baking powder, baking soda, salt and butter into the large bowl of a food processor and pulse 3-4 times, or until just combined. You should still see pea sized pieces of butter strewn throughout the flour. Add the buttermilk and lemon zest and pulse 2-3 times or until just mixed. Tumble the mixture onto a lightly floured work surface, add the blueberries and use the heel of your palm to quickly flatten the dough, gather the dough back together and repeat 3-4 times. Don’t overwork the dough, it should still be quite crumbly – this is what creates the most luscious short buttery scones ever.
- Flatten the dough into a 2 centimetre high x 40 centimetre (approximately) long rectangle. Cut the dough into approx. 12 triangles. Place the scones onto an oven tray and pop into the fridge for 30-40 minutes.
- At this point feel free to freeze the scones should you wish to cook them another day. Just be sure to wrap them tightly and pop into a freezer safe container. They will keep stashed away in the deep freeze for up to three months.
- Preheat oven to 180 degrees celsius (350 F). Remove scones from fridge, brush with a little egg wash and sprinkle over a little caster sugar. Bake for 15-20 minutes or until golden and cooked through. A good way to test if the scones are cooked is to press lightly on the centre, if the scones bounces back they’re done. The scones should also be easy to lift from the pan. Serve warm. Enjoy x