Recipe By Flora Nan Brown and Penelope Dewar 'Penny's Kitchen 2', 11×14 Oil On Panel By Kim Pollard 2024-12-14 09:34:43
INGREDIENTS
2½ cups all-purpose flour
½ cup sugar
½ tsp salt
1½ Tbsp baking powder
½ cup (1 stick) unsalted butter, frozen
½ cup blueberries (fresh or frozen)
2 large eggs
⅔ cup buttermilk
2 tsp vanilla extract
grated zest and juice of 1 orange
(use more juice if needed to replace milk)
METHOD
Preheat oven to 375°F. Line a baking pan with parchment paper.
In a large bowl, combine the flour, sugar, salt and baking powder.
Grate the frozen butter into the dry ingredients, stirring continuously to evenly distribute. Work quickly to keep the butter cold.
Gently fold the blueberries into the dry mixture.
In a medium bowl, whisk together the eggs, buttermilk, vanilla extract and the grated zest and juice of the orange.
Pour the wet ingredients into the dry ingredients. Stir quickly with a wooden spoon until just combined.
With floured hands, gently bring the dough together. Divide dough and shape into scones. Place onto the prepared baking pan (don't worry about making them perfect).
Bake in the preheated oven at 375°F for 10 minutes.
Reduce the oven temperature to 350°F and bake for an additional 10 minutes, or until the scones are golden brown.
Remove from the oven and allow the scones to cool slightly before serving.
NOTE If you run out of buttermilk (and you're desperate!), you can use additional orange juice to make up the liquid content.
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