This is my adaptation of a Cooking Light recipe; they freeze well, too. Use fresh blueberries when they’re available in season.
- 3 cups cake flour
- 2 TBS sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup cold unsalted butter, cut into small pieces
- 3/4 cup well-shaken buttermilk
- grated zest of a large lemon
- 1 TBS fresh lemon juice
- 3/4 cup frozen blueberries
- 1 egg white, lightly beaten
- about 1 tsp sparkling white sugar or granulated sugar
Preheat oven to 350 degrees.
Combine flour through salt in a food processor and pulse a couple times.
Add butter and pulse a few times,
until the mixture looks like coarse meal.
Add the zest, lemon juice and buttermilk,
and pulse until the dough just begins to come together.
Turn out the dough onto a lightly floured surface and bring the dough together to form a roughly 8” long oval. Gently press frozen blueberries over surface of dough.
Fold dough in on the left and right, like you’re folding a piece of paper to go into an envelope. Gently fold dough over in half. Press dough into a roughly 7” circle.
Transfer circle to a parchment paper-lined baking sheet. Cut circle into 8 equal triangles, and separate them from each other slightly. Brush scones with egg white and sprinkle with sparkling sugar.
Bake for 25 minutes or until lightly golden brown.