Directions

1. In a large mixing bowl whisk together dry ingredients.

2. Dice butter into medium size cubes and mix together using either a pastry cutter or your fingers. It’s important that the butter be chilled and you get some buttery clumps after mixing.

3. In a separate bowl mix together 1 cup buttermilk, egg, and vanilla.

4. Pour wet ingredients into the dry mixture and mix together using your hands. Add blueberries and lemon zest. Make sure you don’t overmix it, just enough for it to come together.

5. Cover and refrigerate for 20-30 minutes. (The point of this is to keep it cool so the butter doesn’t completely melt. Having some clumps of butter are what give the scones their texture at the end.)

6. Preheat the oven to 400F.

7. Turn out dough onto a floured surface and shape into a large rectangle about 1 inch thick.

8. Cut into 16 equal(ish) sized triangles. The easiest way to do this is cut the large rectangle into 8 smaller rectangular pieces and then cut them each diagonally.

9. Place scones on a baking sheet lined with parchment paper. Brush the top of each with remaining buttermilk.

10. Bake for 20 minutes, or until golden brown on top.

11. Remove from the oven and let cool for at least 10 minutes.

12. Enjoy! I suggest spreading on some butter or clotted cream and a little jam.