we brought home a bucket full of blueberries from when we went blueberry picking last week, and since then we have been putting blueberries in and on everything.
one of my favorite ways to eat them has been with a vanilla yogurt and the ginger, almond, cashew granola from trader joe's. such a good combination. yum!
in an effort to use up some of our blueberries, we made blueberry buttermilk scones.
these scones are simple and effortless to make. they are soft and moist inside and they are loaded with blueberries.
whenever i think of scones, i always think of tea. they seem to just go hand in hand. these scones are great as a little snack with a cup of tea.
blueberry buttermilk scones
prep time: 15 minutes
baking time: 20 minutes
yields: 8 small scones
1 cup all-purpose flour
2 tablespoons granulated sugar
1/4 teaspoon baking soda
1 teaspoon baking powder
4 tablespoons cold salted butter
1 tablespoon grated lemon zest
1/3 cup buttermilk
1 cup fresh blueberries
preheat your oven to 375 degrees F. in a bowl, combine the flour, sugar, baking soda, and baking powder. using a box grater, grate the cold butter into the dry ingredients. cut the butter into dry ingredients with a pastry cutter until the butter is well distributed. stir in the grated lemon zest. make a well in the center of the mixture, and pour in the buttermilk. use a spatula to incorporate the buttermilk into the flour mixture. turn the dough out onto a lightly floured surface and knead until it comes together. gently fold the blueberries into the dough. form the dough into a circular disk approximately 8-9 inches in diameter. cut the dough evenly into 8 triangles. place the triangles on a baking sheet lined with parchment paper. freeze the triangles on the baking sheet for 5 minutes. remove the baking sheet from the freezer, and brush the triangles lightly with buttermilk. sprinkle the tops with a little bit of granulated sugar. bake for 20 minutes, until lightly golden. serve warm.