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Los Sueños Scones


  • 3 cups self-rising flour
  • 1/2 cup plus 11/2 tablespoons sugar
  • 1 1/2 sticks chilled unsalted butter, cut in cubes
  • 1 1/2 cups dried blueberries (about 10 ounces)
  • 1 cup plus 1 tablespoon buttermilk
  • 1 1/2 tablespoons finely grated lemon peel


1. Position rack in top third of oven and preheat to 425.
2. Line large baking sheet with parchment paper.
3. Whisk flour and 1/2 cup sugar in a large bowl. Using fingertips, rub in chilled butter until pieces are size of small peas. Add dried blueberries and toss to coat.
4. Mix 1 cup buttermilk and finely grated lemon peel in glass measuring cup.
5. Pour buttermilk mixture into dry ingredients and stir until dough begins to form (some flour might not be incorporated).
6. Transfer dough to lightly floured work surface and gather together. Knead dough briefly. Divide the dough in half. Form each dough half in a ball and flatten into 1-inch thick disks. Cut each disk into 6 wedges.
7. Transfer scones to prepared baking sheet, spacing 1 inch apart. Brush tops with remaining buttermilk and sprinkle with remaining sugar.
8. Bake until scones are golden brown on top and toothpick inserted into center comes out clean, about 25 minutes.

*For a change try orange peel with dried cherries or lime peel with dried cranberries.

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