Ingredients
Scale
For the scones:
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- 2⅓ cups (300 g) all-purpose flour
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- 1½ teaspoons (5 g) baking powder
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- ½ teaspoon (3 g) baking soda
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- ¼ cup (50 g) sugar
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- 1¼ teaspoons (6 g) salt
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- Zest of 1 lemon
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- ½ cup (113 g) cold, salted butter
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- 1 to 1¼ cups (150–195 g) fresh blueberries
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- ¾ cup (190 g) Kalona SuperNatural Organic Cultured Buttermilk, plus more as needed
For finishing:
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- 1½ tablespoons melted butter
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- Granulated sugar, for sprinkling
Instructions
- Heat your oven to 425°F. Line a rimmed baking sheet with parchment paper.
- Whisk together the flour, baking powder, baking soda, sugar, salt, and lemon zest in a large bowl. Using a box grater, grate the cold butter directly over the dry ingredients. Toss to coat, then use your hands to gently squeeze the butter shreds into the flour until evenly dispersed.
- Pour in the cultured buttermilk and scatter in the fresh blueberries. Mix gently with a spatula until you no longer see dry patches — the dough will be shaggy and will not hold together cleanly, and that’s perfectly fine. When pinched, it should just barely hold. If it seems dry, add a tablespoon of buttermilk at a time.
- Turn the crumbly dough out onto a large clean tea towel. Gather the towel’s sides and twist it into a bundle, squeezing gently to help the dough form a disk. Open the towel and pat the dough into a smooth, even round.
- Dust a work surface with flour and transfer the dough round onto it. Pat into a 7-inch circle. Brush the top with melted butter and sprinkle generously with sugar. Using a bench scraper, cut into 6 or 8 triangles and transfer to the prepared baking sheet.
- Bake for 20–25 minutes, until the tops are golden brown. Let cool briefly, then serve warm with a pat of butter.