We made these scones for our Mother's Day Brunch feature with Zooey Magazine and Paper Fox LA. They are amazing. That's really all that needs to be said here, but seriously, you should go make them right now. They are soft and flaky, slightly sweet and lemony, buttery with crispy golden edges that have a sugary crunch... Best served warm out of the oven, topped with salted butter and maybe some of your favorite jam. They are also easily mixed together in one bowl, which means minimal dishes and maximal enjoyment. These scones are perfect for a Mother's Day breakfast-in-bed. Display them in pretty basket with a set of gorgeous DIY hand-dyed napkins and you have the loveliest gift around. And yes, all props were eaten after the shoot.
- 4 3/4 cup unbleached all purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup sugar
- 1 1/4 teaspoons salt
- 1 cup + 1 tablespoon (255 g) unsalted butter (very cold, cut into cubes)
- 1 1/2 cups buttermilk
- 1 teaspoon grated lemon zest
- 3/4 cup fresh or frozen blueberries (using frozen berries will keep your dough from turning blue)
- 3 tablespoons buttermilk to brush on top of scones (you can also use melted butter)
- turbinado (coarse) sugar for sprinkling on top
1. Preheat your oven to 400 F.
2. Mix flour, baking powder, baking soda, sugar & salt together in a large bowl.
3. Using a pastry cutter (or food processor) cut cold butter into flour mixture until it resembles coarse crumbs (butter pieces should be about the size of peas).
4. Fold in buttermilk & lemon zest until dough begins to form.
5. Gently mix in blueberries.
6. On a floured surface, form dough into a circular disk (about 1.5 inches thick) and cut into 6 triangular wedges (like a pizza!) using a sharp knife.
7. Place wedges on a baking sheet, brush tops with buttermilk & sprinkle with coarse sugar.
8. Bake at 400 F. for 25-35 minutes, or until tops are golden brown. Serve as-is or with butter and jam!
Happy Mother's Day!