These Lemon Blueberry Buttermilk Scones are a delightful treat, perfect for breakfast or an afternoon snack. The tangy lemon zest complements the sweetness of the blueberries, creating a balanced and flavorful pastry.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Preheating the oven ensures even baking and a perfect rise for the scones.
In a mixing bowl, combine the flour, sugar, baking powder, baking soda, salt, and lemon zest.
Whisking the dry ingredients thoroughly ensures an even distribution of the leavening agents.
Cut the cold butter into the dry mixture using a pastry cutter until it resembles coarse crumbs.
Using cold butter helps create flaky layers in the scones.
Gently fold in the blueberries, ensuring they are evenly distributed.
Handle the blueberries gently to avoid crushing them and staining the dough.
Gradually add the buttermilk, stirring just until the dough comes together.
Avoid overmixing to keep the scones tender.
Turn the dough onto a floured surface, pat it into a 1-inch thick circle, and cut into 8 wedges.
Flour your hands and tools to prevent sticking while shaping the dough.
Place the wedges onto the prepared baking sheet and bake for 18-20 minutes or until golden brown.
Check the scones halfway through baking to ensure even browning.
Let the scones cool slightly before serving.
Serve the scones warm for the best texture and flavor.
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