Time: 1 hr
Rating: 4 stars
2 cups all-purpose flour
3 tbsp. sugar, plus more for sprinkling tops
1 tbsp. baking powder
3/4 tsp. salt
6 tbsp. cold unsalted butter, cut into pieces
1.5 to 2 cups (one pint) fresh blueberries
1 tsp. grated lemon zest
1/3 cup buttermilk (heavy cream may be substituted)
1 large egg, lightly beaten
1. Preheat oven to 400 degrees.
2. In a large bowl, sift (no real need to sift, mixing is fine) together flour, sugar, baking powder, and salt. Using a pastry cutter or two knives, cut in butter until the largest pieces are the size of peas. Stir in blueberries and zest.
3. Using a fork, whisk together cream and egg in a separate small bowl. Make a well in the center of dry ingredients, and pour in cream mixture. Stir lightly with fork just until dough just comes together. You may think it’s not sticky enough, but it’s supposed to be very dry. Knead with hands for further mixing.
4. Place parchment paper on 9-inch round cake tin. Plop batter onto parchment paper and press into round shape with fingers. Once it fills the pan, lift the parchment paper out (with dough still on top) and place on counter surface. With long chef’s knife, cut into eight slices like a pizza. Slightly separate the slices if possible. If they crumble apart, pat back together as if you are fixing a sand castle. (Another tactic to make triangular scones would be to pat dough into a 9-inch square about 1 1/4 inches thick. Using a knife, cut into four 3-inch squares. Cut squares in half on the diagonal to form eight triangles.)
5. Transfer parchment paper with scones on top to a baking sheet. Brush tops with cream, and sprinkle with sugar. Bake until golden brown, 23-45 minutes, depending on thickness of scones. Half way through cooking, brush with buttermilk to brown tops. Transfer scones to wire racks to cool.
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