Blueberry scones

Instructions

• Whisk together flour, baking powder, salt and sugar. Add cubed butter and blend until the butter is about the size of peas. (I used a stand mixer with the whisk attachment at medium speed for about 4 min)
• Stir in and combine the blueberries and lemon zest.
• In another bowl, whisk the buttermilk and egg and pour it over the other mixture.
• Mix the dough until it is still a little crumbly.
• Place the dough onto a lightly floured surface. Knead it into a ball and press the dough into a 20cm/8-inch circle.
• Cover the dough with waxed paper/parchment paper and leave in the refrigerator for an hour.
• Take the dough out of the refrigerator and cut it into four wedges.
• Stack the 4 wedges of dough into a “tower”, flatten with a floured rolling pin into a 20cm/8-inch circle and cut into 8 wedges.
• Cover the wedges with waxed paper/parchment paper and freeze them for 20 minutes.
• Preheat the oven to 200C/400F.
• Transfer 8 scones (wedges) to a baking sheet, placing them about 5cm/2-inches apart.
• Bake for 20-25 minutes or until the bottom edges are golden.
• Let them cool for about 5 mins and enjoy!