Makes 16 scones
30 minutes or fewer
Scones, like biscuits, are most tender when handled minimally. So use a soft touch when mixing and patting the dough. The scones can be made the night before, left unbaked and refrigerated. They can go straight from fridge to oven; just add 5 minutes to the baking time.
- 2 cups unbleached all-purpose flour
- ¼ cup granulated sugar
- 2 tsp. baking powder
- ½ tsp. salt
- 3 Tbs. unsalted butter
- ½ cup plus 2 Tbs. low-fat buttermilk
- 1 tsp. grated lemon zest
- 1 tsp. vanilla extract
- 1 large egg
- 1 cup dried blueberries
- Milk for brushing tops
- Granulated sugar for tops
1. Preheat oven to 350°F. Grease baking sheet. In large bowl, mix flour, sugar, baking powder and salt. Cut in butter with pastry blender or two knives until mixture resembles coarse meal.
2. Mix buttermilk, zest, vanilla and egg in medium bowl. Stir in dried blueberries. Add to flour mixture, stirring just until moist (dough will be sticky).
3. Turn dough out onto lightly floured surface. Pat into 8-inch circle about 3/4-inch thick. Use 2-inch round cookie cutter to cut out dough. Form scraps into more scones. Place 1/2 inch apart on baking sheet. (If making ahead, stop here, wrap tightly in plastic and refrigerate.) Brush tops with milk, and sprinkle with sugar.
4. Bake 12 to 14 minutes, until tops are lightly browned.