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 freeze the raw scone dough, too, and bake the scones after thawing the dough overnight in the fridge. Works beautifully.
For a half recipe:
- a scant 2.5 cups (304 g) all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1/4 cup sugar
- 1 teaspoon kosher salt salt
- zest from half a lemon
- 1/2 cup + 1 T. unsalted butter, very cold
- 3/4 cup buttermilk
- 1 cup blueberries
(**See notes above for a half recipe**)
- 4 3/4 cups (608 g) all-purpose flour
- 1 tablespoon 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. Divide the dough into two even portions. Using your hands, pat each portion into a circular disk about 1 1/2 inches thick. Brush the top with melted butter. Sprinkle with sugar. Cut each disk into 6 wedges.
- 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