If you didn’t know, I moved to New York City almost three years ago from the Bay Area. In Berkeley CA, there is an amazing cheese store called “The Cheese Board Collective” which sells hundreds of types of fresh and delicious cheese. My family, being the cheese addicts that we are, frequented the place. The Cheese Board also has a pizza shop next door, where they make one specialty pizza every day. If you’ve seen the animated film “Inside Out”, a pizza shop that only served Broccoli Pizza is mentioned. Pixar, which is based in Emeryville, CA, was referencing the many pizza joints in the Bay Area with this concept. Nevertheless, it is delicious. The Cheese Board is probably one of the restaurants that I miss the most in California.
Anyway, my brother has been absolutely obsessed with cheese since the day he was born. After reading about how much I liked The Cheese Board, you can imagine his love for it. He bought a recipe book from the store when he was 10 years old and found an amazing scone recipe that he absolutely LOVED (even though it doesn’t have cheese). While my brother rarely baked and cooked, he loved making these Lemon-Blueberry scones with his friends. But, since he is now a teenager, with tons of school work and would rather go out with friends than bake, he hasn’t made the scones since we’ve moved.
I had some extra buttermilk and heavy cream laying around from my last recipe. I didn’t know what to do with it and discovered that we had all of the ingredients for the scones. My brother immediately took me up on my offer to bake with him. The scones were so good and it felt like were back in our old (not tiny) kitchen in California for a few minutes. In case you didn’t know, scone batter is pretty much heaven in a mixing bowl, and I think my brother ate half of the bowl of dough before actually putting them on the cookie sheet in the oven.
ENJOY (both the dough and the scones)!!!
31/2 cup all purpose flour
1/2 tsp baking soda
1 tbsp baking powder
1/2 tsp table salt
1 cup sugar (3/4 cup used in scones, 1/2 cup for exterior)
1 cup (2 sticks) unsalted butter cut into small squares
the zest of 1 lemon (around 1bsp)
1 cup frozen or fresh blueberries (frozen will bleed less into scones)
1/2 cup heavycream
2/4 cup buttermilk
- Preheat the over to 375F
- Sift the baking soda, baking powder, salt and flour and 3/4 cup sugar together in a large bowl. Add the butter squares and beat or stir until the butter is the size of small peas and the dry ingredients are completely mixed in. This will take up to 5 minutes, so be patient.
- Gently fold in the lemon zest and blueberries.
- Make well in center and fill with the heavy cream and buttermilk. Stir until just combined. Over mixing will cause the scones to turn grey.
- Shape dough into 2 inch balls with rough rocky exterior.
- Sprinkle 1/4 cup sugar on top of scones.
- Bake 25-30 minutes, until golden brown and the internal temperature in 165F. Remove the scones from the baking sheet and let sit on a cooling rack until cool.