Fresh Blueberry Buttermilk Scones

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Aliquam eu libero posuere, porta dolor eu, laoreet diam. Aliquam eleifend nisl vitae ex pulvinar molestie. Pellentesque dictum massa sapien, ut luctus lectus euismod ac. Quisque ut facilisis est. Aenean pulvinar mauris pellentesque ornare congue. Vestibulum a tortor lobortis, feugiat risus tempus, dictum ligula. Sed lacinia finibus purus eget ullamcorper.

Etiam nec efficitur orci. Vivamus consequat sapien condimentum tempus feugiat. Nam et nulla tellus. Nulla sit amet ipsum id orci consectetur gravida. Nunc volutpat felis lacus. Mauris nec felis egestas lacus facilisis molestie. Aenean iaculis sodales nibh. Pellentesque urna ligula, blandit quis pellentesque et, facilisis vitae purus. Quisque vitae elit non dolor venenatis cursus.

Fresh Blueberry Buttermilk Scones

Impress at your next brunch with these soft and tender Buttermilk Blueberry Scones. They are incredibly easy to make and taste wonderfully light with just a hint of lemon.

Dough

• 2 ½ cups flour
• ⅓ cup sugar
• 1 teaspoon grated lemon zest
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup cold butter cubed
• 1 cup fresh blueberries
• ⅔ cup buttermilk
• 1 tablespoon vanilla extract

For brushing

• 1 tablespoon milk
• 1 tablespoon granulated sugar
• 1 tablespoon light brown sugar

1. Preheat the oven to 400°F. Line a baking sheet and sprinkle with flour.
2. Combine flour, sugar, lemon zest, baking powder, baking soda and salt in a large mixing bowl. Add butter to the bowl with the flour and cut in with a pastry blender, a fork OR your clean fingers. You should end up with a bowl full of pea-sized crumbs.
3. Add blueberries to the bowl with the crumb mixture. Whisk together buttermilk and vanilla and pour into the bowl, too. Stir with clean hands or a wooden spoon until just combined. A scraggly, messy dough makes the fluffiest, lightest scones.
4. Turn out the dough on your prepared baking sheet. Gather it into a ball and slightly flatten it into a roughly 7 inch disk (this works best with slightly damp fingers). Cut into 8 wedges. Pull the wedges slightly apart, so they’re about 2 inches away from each other.
5. Brush the scones with milk and sprinkle with both sugars. Bake in the preheated oven for 20-25 minutes, or until golden. Transfer to a cooling rack and allow to rest until cool enough to touch. Serve warm.

Recipe courtesy of savorynothings.com

Pellentesque eget tempor lorem, sit amet interdum diam. Curabitur ut nisi ac dolor porta aliquam a ac nisl. Curabitur egestas sem nec lorem convallis scelerisque. Sed eget ligula diam. Morbi sed felis ac velit semper dictum quis at metus. Orci varius natoque penatibus et magnis dis parturient montes, nascetur ridiculus mus. Mauris vitae turpis elit. Aliquam imperdiet iaculis ex, a consectetur dolor vehicula at. Vestibulum sit amet viverra arcu. Nulla facilisi. Suspendisse vestibulum erat sapien, nec malesuada diam sagittis quis. Integer fringilla mi elit, sit amet dapibus purus euismod id. Vivamus fermentum eu quam sit amet finibus. Morbi pulvinar eros ac hendrerit efficitur. Donec ultrices, magna a porta suscipit, dui quam posuere sem, quis porttitor elit dui non tellus. Maecenas laoreet quis ipsum a fringilla.

Donec malesuada ultrices justo. Nunc felis nisi, fermentum in volutpat vitae, posuere eu mauris. Donec facilisis risus nisl, nec mollis tellus faucibus in. Vestibulum malesuada at metus dignissim viverra. In tempor ante nec lacus consequat, sed tristique odio mollis. Duis nec risus quis purus ultricies ultrices. In ac volutpat metus, nec tempor urna. Duis sem magna, faucibus sed dui in, malesuada vehicula felis.

Sed lectus elit, porta ac purus ac, rhoncus mollis metus. Integer aliquet odio in ipsum congue mattis. Nullam interdum porta neque fermentum imperdiet. Quisque bibendum nunc vitae tortor aliquet, non dapibus nisi dictum. Duis et augue eu nisl efficitur dapibus a nec nisl. Phasellus sed ullamcorper erat, et venenatis dolor. Maecenas in mauris quis leo suscipit rhoncus ut a tellus. Vivamus cursus, metus id commodo volutpat, tortor lacus blandit est, sed tristique sem ipsum ac turpis.