Blueberry and Lemon Buttermilk Scones

Super delicious, flakey, and light. Absolutely perfect and fresh flavor. They are easy to freeze --just flash freeze them on a baking sheet for 20 minutes, then put them all together in the freezer. Then reheat so you can eat freshly baked scones whenever you like!

• Ready In: 1 hr
• Yields: 12 scones

Ingredients

• 4  &frac 34 cup plain flour
•  &frac 12 cup  caster (superfine)
• 1  tablespoon baking powder
•  &frac 34 tsp baking soda
• 1  &frac 14 tsp salt
• 17  tablespoons unsalted butter, cold (1 cup and 1 tbsp)
• 1 1⁄2 cups buttermilk
• 1  lemon, zest of, grated
• 7  ounces frozen blueberries
• 2  tablespoons  melted butter
• 2  tablespoons raw sugar, for sprinkling

Directions

1. Preheat the oven to 200 C (400 F) and line two trays with baking paper.
2. Put the flour, sugar, baking soda, baking powder and salt to the bowl of your stand mixer fitted with paddle attachment (you can also make these by hand).
3. Cut the butter into small cubes and add it to the mixer. Turn it onto a low speed and mix until the mixture is sandy but you still have pea-sized flecks of butter through it.
4. Add the buttermilk and lemon zest, and mix on a low speed until the dough begins to come together.
5. At this point, turn the dough out onto a floured surface and add the blueberries.
6. Mix the dough together with your hands, being careful not to knead it or crush the blueberries, until it comes together. You may need to add a little more buttermilk.
7. Pat the dough into a rectangle about 1.5 inches thick.
8. Using a sharp chef's knife, cut the dough lengthways down the middle, then cut each long rectangle into 6 triangles.
9. Place on the prepared baking trays, brush with melted butter and sprinkle with raw sugar.
10. Bake for 20 - 30 minutes, until golden.
11. Eat while warm!