In honor of the royal wedding today, I made these great blueberry lemon scones using a recipe my good friend Becca gave me. (See below for full recipe, which has been slightly adapted from the original.)
1/4 cup granulated white sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, cold and cut into pieces
2/3 cup buttermilk
1 lemon, zested
1/2 cup dried blueberries
Preheat oven to 400 degrees F and place rack in middle of oven. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Add the buttermilk to the flour mixture and stir just until the dough comes together. Do not over mix the dough.
Transfer to a lightly floured surface and knead dough gently four or five times, adding blueberries and lemon zest midway. Then pat, or roll, the dough into a circle that is about 7 inches round and about 11/2 inches thick. Cut this circle in half, then cut each half into 3 pie-shaped wedges (triangles) and then cut those in half. Place the scones on the baking sheet.
Bake for about 10 to 15 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Makes about 16 scones.