Live Simply with Sparkle: Blueberry-Lemon Buttermilk Scones

Brrr...it's chilly outside!
Winter has barely settled in here in Oregon, but I'm already cold.
I know. I know.
It's not really that cold here.
And that's very true...it's not that cold here, but it's cold enough for me.
Sure, I'll take this dry, cold spell over the sideways rain any day,
but it is making me wish for Summer.
Since I can't have summer for awhile,
I'm sure glad that I preserve some little bits of summer to get me through these cold days.

Aren't these pretty?!

Even straight from the freezer,

these are a beautiful reminder of summer.

They deserve a new gorgeous spot,

as the highlight of delicious scones.

Blueberry-Lemon Buttermilk Scones
Adapted from AlexandraCooks and Tartine
Yield=20-24 Scones

Ingredients:
4 3/4 cup all-purpose flour
1 Tbl. baking powder
3/4 tsp. baking soda
1/2 cup sugar
1 1/4 tsp salt
2 tsp. lemon zest
3 Tbls. fresh lemon juice
1 cup + 1 Tbl. cold unsalted butter
1 1/2 cups buttermilk
2 cups blueberries

Topping:
turbinado sugar for sprinkling (regular granulated sugar is okay too.)

1. Preheat the oven to 400ºF. Line a baking sheet with parchment paper.

2. Zest and juice one lemon. Set aside for later.

3.In an electric stand mixer, whisk together flour, baking powder and baking soda. Add sugar, salt and lemon zest and stir to combine.

4. Cut the butter into 1/2-inch cubes and scatter the cubes over the dry ingredients. Cut butter into dry ingredients.

5. Add the buttermilk all at once and mix until it is combined. If the mixture seems dry, add a little bit more buttermilk, though mine was very moist.

6. Add blueberries into the dough and gently fold in berries.

7. Dust your work surface with flour and turn the dough out onto it. If you’ve made the whole recipe, divide the dough into two or three even portions. Using your hands, pat each portion into a circular disk about 1 1/2 inches thick. Sprinkle with sugar. Cut each disk into 6 wedges.