Buttermilk Scones with Blueberries
Here are the blueberry scones Chef Amy Sins prepared on the Fox 8 Morning Show. Rehydrated currants, raisins or other dried fruit may be substituted for the blueberries.
2 1/2 cups flour — all-purpose
1/4 cup sugar
2 tsp baking powder
1/2 tsp Kosher salt
1/2 cup + 1/8 cup butter — chilled & cut into chunks
3/4 cup buttermilk
1 egg — large
1/2 cup fresh blueberries
2 tbsp lemon zest
2 tbsp Goat cheese
2/3 cup sugar — powdered
2 tbsp lemon juice — for garnish
Preheat oven to 350°F.
In a bowl or food processor, mix flour, sugar, baking powder, and salt to blend. Add butter and cut in with a pastry blender or pulse until the mixture resembles a coarse meal. If using a processor, scrape mixture into a bowl.
In a small bowl, whisk buttermilk and 1 egg to blend. Add to flour mixture along with macerated currants and lemon peel. Stir with a fork just until evenly moistened (dough will look crumbly).
Scrape dough onto a floured surface and, with lightly floured hands, work it into a ball, then pat into a 7-inch round about 1 3/4-inches thick. Cut dough into eight equal wedges. Arrange wedges 2-inches apart on a baking sheet.
Bake scones until tops are browned, 20 to 25 minutes. Let cool about 10 minutes on baking sheet. Meanwhile, in a small bowl, stir together powdered sugar and lemon juice. Drizzle glaze over warm scones. Serve scones warm or let cool completely.