Lemon Blueberry Scones
Preheat oven to 350 degrees.
2 3/4 C flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp kosher salt
1/3 C granulated sugar
1/2 C (1 stick) cold unsalted butter, cut into 8-10 pieces
1/2 C cold nonfat buttermilk
1/2 C creme fraiche
1 cold egg
1 egg yolk
2 C fresh blueberries
2 TBLS lemon zest
2 TBLS sanding sugar, pearl sugar, or granulated sugar.
In a stand mixer, mix together flour, baking powder, baking soda, salt, sugar, and lemon zest on low speed for 10-15 seconds. Scatter the butter over the top and mix on low speed for around 30 seconds or until the butter is somewhat broken down.
In a small bowl whisk together the buttermilk, creme fraiche, and whole egg until completely mixed. On low speed, pour the buttermilk mixture into the flour-butter mixture and beat for 20-30 seconds. The dough should just come together with a little loose flour mixture on bottom.
Add the blueberries and remove the bowl from the stand. Gather and lift the dough and blueberries with your hands, turning it over in the bowl until the blueberries are mostly incorporated into the dough. Gentleness is the key, plus you don't want the cold ingredients to get too warm. Dump the dough onto a baking sheet and pat into an 8 inch circle about 1 inch thick. Brush the egg yolk evenly over the surface and sprinkle the sanding sugar over the top ( to your preference of sugary-goodness). Cut the circle into 8 wedges, much like cutting a pizza.
Bake for 50-55 minutes or until entire circle is golden brown. Transfer to a wire rack to cool for 30 minutes. you will she to cut into the pre scored wedges seeing as thy will have baked together in the oven. they can be stored in an airtight container for up to 4 days.
**Note**
If you want flaky, tender scones, the butter should be straight from the fridge along with the buttermilk, creme fraiche, and egg. If these ingredients are warm, your scones will still taste delicious, but it will have a more cake-like texture.
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