Buttermilk Blueberry Scones

I certainly did not grow up eating scones.  I remember reading books where tea and scones were served in the afternoon.  I can't remember having one until I was an adult.  Looking for something different for breakfast I gave these buttermilk blueberry scones that I found on Pane, burro e Marmellata a try.

As I have learned on Wikipedia, a scone is basically a British quick bread of Scottish origin.  It was original baked on a griddle.  The original scone was round and flat and cut into triangles when served.  With the advent of baking powder, the scones could now be baked in an oven.  This recipe definitely has the texture of a quick bread.  Even with the blueberries it was still a bit too dry for my taste.  I resisted the urge to add more butter.  For the amount of butter required to make these scones, and perhaps not growing up eating them, I will opt to try something else.

I made a few below without the blueberries for the kids.



Buttermilk Blueberry Scones
Printable Recipe
Makes 8 big scones

Ingredients:
2 eggs
1/4 cup buttermilk
1/2 lemon, grated zest
2 3/4 cup all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons cold butter, cut into little cubes
8 ounces blueberry, fresh or frozen
1/2 teaspoon cinnamon
2 teaspoons granulated sugar

Directions:
1) Preheat oven to 350F.
2) In a bowl, mix eggs, buttermilk and lemon zest.
3) In an other one, mix flour, sugar, baking powder, baking soda and salt.
4) Add the butter to the dry ingredients. Handle gently but quickly, add the other ingredients and mix into a soft dough.
5) Add blueberries and stir gently.
6) Flour a surface and then roll scone dough.
7) Place the scones (8) into a greased pan and brush over with sugar and cinnamon.  Bake the scones for about 18 minutes. Let cool for, at least, 10 minutes before serving.