this + that.: fresh blueberries + lemon zest

if it wasn't apparent from my pumpkin bread post, i'm a huge fan of a sweet treat for breakfast. these scones are light and flaky and the fresh blueberries add a huge pop of flavor with just a hint of lemon zest. it's a great way to start off any morning happy! i got this recipe from a former roommate- anytime she had these scones in the house i was looking to steal as many bites as possible. i added the lemon zest as a new twist, but it's still as delicious as the first one i tried... enjoy!

the ingredients: 3c flour, 1/3c granulated sugar, 2 1/2tsp baking powder, 1/2 tsp baking soda, 3/4tsp salt, 8oz. unsalted butter, 1c buttermilk, 1/4c sugar in the raw, 1c fresh frozen blueberries, 1 tablespoon lemon zest

step 1: mix together flour, granulated sugar, baking powder, baking soda and salt

step 2: using a fork or knife (i used my fingers) cut 6 oz. cold, unsalted butter into tiny cubes and work into the flour until mixture resembles cornmeal... the dough is not being overworked, this is what gives the scone its flakiness!

step 3: add lemon zest (i freshly grated about a tbsp above the mix)

step 4: add buttermilk (i didn't have buttermilk so i substituted using this) by pour over mixture until moistened; mix until dough is soft with a rough look

step 5: gather dough into a ball and knead 12 time’s (mix it up but not overworking the dough) on a floured surface until looks like the above (add more buttermilk if it is not coming together)

step 6: cut dough in half and shape into two 7 1/2 in. circles; fold in blueberries by placing on top of circle and folding over dough and pressing back, quickly kneading 1 or 2 times (do not let berries defrost!); pat out, cut into 6-8 wedges and place on cookie sheet