Oh, what a beautiful morning...
...oh, what a beautiful day......
I love mornings like this! Everything is beautiful ---- the sun, the conversations.... the soft start of the day. We've been having a great vacation and hope you've been great, too. These scones are long-time family favorites. Although they only 30 minutes from start to the moment you can take a bite, I haven't made them in a while. Do you go up and down, with baking, too? They're not only delicious, you wouldn't believe their amazing aroma. Mmmm.
Lemon and Blueberries Scones
3 Cups Self-rising flour
1/2 Cup plus 1 1/2 T sugar
1 T. Vanilla
3/4 Cup chilled, unsalted butter, cut into 1/2" cubes (1 1/2 sticks)
1 1/2 cups blueberries
1 Cup plus 1T buttermilk
1 1/2 T finely grated lemon peel
Position rack in the top third of the oven and preheat cover to 424F (225 C.) Line baking sheet with parchment or use a baking stone. Whisk flour and 1/2 sugar in a large blow. Cut the chilled butter into this mixture until the pieces are the size of small peas. If I have time, I like to freeze the better that's already been cut into small pieces before using it for the lightest scones ever -- but this is not necessary -- they're great as is, too! Add blueberries and toss and coat then, remove. You will add the blueberries at the end so that the pastry doesn't turn purple! Mix 1 cup buttermilk, vanilla and lemon peel in a glass measuring cup. Pour this into the dry ingredients and stir until a dough begins to form. Just before it's all incorporated, add the blueberries. Transfer dough to a lightly floured surface and gather together. You will "almost knead" this by turning it gently to combine the ingredients. Divide the dough in 1/2. Form each dough 1/2 into a ball and flatten into a 1-inch-thick disk. Cut each disk into 6 wedges.
Transfer the scones to baking sheet. At this point, you can choose to bake these side by side, spacing 1 inch apart or to leave in a round disk -- which will need to bake longer (approx 5 - 10 minutes). Brush tops with 1T buttermilk and sprinkle with the remaining sugar. Bake and until these are golden brown on top and that a tester (or toothpick) comes out clean from the center, about 25 minutes.
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