Blueberry Scones

• porciones: 6 servings
• tiempo activo: 25 minutes
• tiempo total: 55 minutes

Ingredientes

2 cups all-purpose flour

1/4 cup granulated sugar

1 tablespoon baking powder

1 teaspoon cinnamon

1 teaspoon kosher salt

1 tablespoon freshly grated lemon zest (optional)

1/2 cup buttermilk (or your milk of choice) (plus 2 tablespoons, 30 ml for brushing)

1 egg

1 teaspoon vanilla

1/2 cup cold butter (one stick) (grated on a box grater just before mixing)

1 cup blueberries (fresh or frozen)

Turbinado sugar (for topping)

Instrucciones

Preheat oven to 400ºF (200ºC) and prepared parchment-lined baking sheet.

In a large bowl, whisk together flour, sugar, baking powder, cinnamon and salt. *If using lemon zest, add it here. In a small bowl, whisk together buttermilk, egg and vanilla.

Using a box grater (or similar), grate the cold butter into the flour mixture and toss everything together with your hands until evenly distributed. Pour wet ingredients over flour mixture and stir everything together just until integrated. Fold in blueberries. The dough should be crumbly but beginning to get sticky.

Turn dough onto a floured surface. Using your hands, gently press the crumbs together. Fold the dough over, press and shape again, then rotate 90 degrees and repeat the process as needed. The dough will still be a little crumbly, but it will start to form together. As soon as it holds into a cohesive piece, work with your hands to gently pat it into a 1½-inch (3 cm) thick circle about 7 inches (18 cm) in width and cut it into 6 wedges. Lift each scone with a spatula and transfer them to the baking sheet, placing them about 1 inch apart. Brush scones with remaining buttermilk and sprinkle with coarse sugar.

Bake for 28-30 minutes or until the tops are golden and the edges are browned. Remove from oven and let sit on baking sheet for 5 minutes. Transfer to a wire cooling rack to cool for another 5-10 minutes. Serve warm!