I love a good scone, and this is just that: flaky, buttery, lemony, sugar-crusted, and loaded with blueberries. If you don’t have a go-to scone recipe in your repertoire, try this buttermilk-blueberry scone recipe. It can be made with currants or cranberries or really any fruit your heart desires.
You might recall my obsession with Tartine? Its quiche, bread pudding and croque monsieur in particular. When you live hundreds of miles from Tartine, it’s good to have a few of their tricks up your sleeve. Scones are a great place to start.
Adapted from Tartine
- Tartine’s recipe calls for Zante currants, which should be plumped in warm water for 10 minutes, then drained.
- I usually make a half recipe — 12 scones is a lot, and the dough gets unwieldy. If you can handle it, however, by all means go for it. I have frozen the raw scone dough, too, and baked the scones after thawing the dough overnight in the fridge. Worked beautifully.
- 4 3/4 cup all-purpose flour
- 1 T. baking powder
- 3/4 tsp. baking soda
- 1/2 cup sugar
- 1 1/4 tsp salt
- 1 tsp. lemon zest, grated
- 1 cup + 1 T. unsalted butter, very cold
- 1 1/2 cups buttermilk
- 2 cups blueberries
- 3 T. butter
- sugar for sprinkling such as demerara or turbinado (regular granulated is fine, too)
- Preheat the oven to 400ºF. Line a baking sheet with parchment paper.
- Whisk together flour, baking powder and baking soda. Add sugar, salt and lemon zest and stir to combine. Cut the butter into 1/2-inch cubes and scatter the cubes over the dry ingredients. Use a pastry blender or the back of a fork to cut the butter into the dry ingredients. When you are finished, the butter should be dispersed throughout the flour in pea-sized lumps (or bigger… mine always are).
- Add the buttermilk all at once along with the blueberries and mix gently with a wooden spoon until the dough holds together. If the mixture seems dry, add a little bit more buttermilk.
- Dust your work surface with flour and turn the dough out onto it. If you’ve made the whole recipe, divide the dough into two even portions. Using your hands, pat each portion into a circular disk about 1 1/2 inches thick. (Or, if you’ve made the whole recipe and want to follow Tartine’s instructions, pat the dough into a rectangle about 18 inches long, 5 inches wide, and 1 1/2 inches thick). Brush the top with melted butter. Sprinkle with sugar. Cut each disk into 6 wedges (or 12 if you’ve made the rectangle).
- Transfer the triangles to baking sheet. Bake until the tops of the scones are lightly browned, about 25 to 35 minutes. Remove from the oven and serve immediately.
- Category: Breakfast
- Method: Oven
- Cuisine: American
Keywords: breakfast, scone, blueberry, buttermilk, lemon, brunch