Blueberry scones

Makes  14
Serve these scones with orange crème fraîche for the perfect teatime treat!
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Ingredients

2 3/4 cups
all-purpose flour, unbleached
1/2 cup
sugar
1 tbsp
baking powder
1 tsp
baking soda
1/2 tsp
salt
3/4 cup
unsalted butter, cold and cubed
1 1/4 cups
buttermilk
2 tbsp
sugar, white coarse

Instructions

  • With the rack in the highest position, preheat the oven to 425F. Line two baking sheets with parchment paper.
  • In a food processor, combine the flour, sugar, baking powder, baking soda and salt. Add the butter and pulse for a few seconds at a time until the mixture forms coarse, pea-sized crumbs. Add 1 cup buttermilk, and pulse until just blended.
  • On a floured work surface, turn out the dough. With a rolling pin or your hands, roll out the dough into a 16-inch square. Arrange the blueberries over the dough. Roll the dough into a long cylinder and press it flat to a thickness of about 1 1/4 inches while keeping it 16 inches long. Cut the dough into 7 rectangles, then cut each rectangle diagonally into triangles. Place on the baking sheets or freeze at this point.
  • Brush the scones with the remaining buttermilk and sprinkle with the coarse sugar.
  • Bake, one sheet at a time, for about 18 minutes, or until the scones are golden brown. Let cool.
  • Serve with orange crème fraîche if desired.

Nutrition

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