Blueberry Lemon Scones

Gonna need two to go

Blueberry Lemon Scones

• 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

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 the dry ingredients until it resembles pea sized lumps. 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. Place on baking sheet, sprinkle top with sugar and cut each disk into 4 wedges but leave the disc together. Bake until golden brown on top and done in center about 30 minutes.