Adapted from the 'buttermilk scone' recipe from "TARTINE" by Elisabeth M. Prueitt & Chad Robertson
Yield: 12 large scones
- 3/4 cup dried blueberries
- 4-3/4 cup all-purpose flour
- 2/3 tablespoon Bakewell Cream
- 1-3/4 teaspoon baking soda
- 1/2 cup granulated sugar
- 1-1/4 teaspoons salt
- 1 cup + 1 tablespoon cold shortening
- 1-1/2 cup buttermilk
- 1 teaspoon lemon zest
- 3 tablespoons unsalted butter ..... melted
- granulated sugar for sprinkling
Original recipe uses 1 tablespoon baking powder and 3/4 teaspoon baking soda instead of bakewell cream and baking soda. Also it uses the unsalted butter instead of shortening.
Preheat oven at 400 F (200 C).
Combine the blueberries with warm water in a small bowl and set aside for 10 minutes until the blueberries are plumped.
Shift the flour, Bakewell Cream, baking soda in to a bowl of a stand mixer fitted with the paddle attachment. Add the sugar and salt.
Add the cold crisco by a small pieces over the dry ingredients. Pulse on and off so that you don't break down the butter too much. You want to end up with a coarse mixture with pea-sized lumps.
Add the buttermilk, the lemon zest and blueberries and mix gently on low speed.
Turn the dough out onto the lightly floured surface. Using your hands, pat t dough into a rectangle about 18 inches long, 5 inches wide, and 1-1/2 inches thick.
Brush the top with teh melted butter and then sprinkle with the sugar.
Using a large knife, cut the dough into 12 triangles. Transfer them to the prepared baking sheet.
Bake the scones until the tops are lightly browned, 25 - 35 minutes. Remove from the oven and serve immediately.