Yields 8 scones

2c all-purpose flour (300g) *I used wheat pastry flour, which works as well!

1 Tbsp (15g) granulated sugar

2 tsp (8g) baking powder

1 tsp (8g) salt

1/2 tsp (3g) baking soda

1/2c (1 stick/113g) cold butter, grated

Zest of 1 lemon

3/4c milk (175g) + the juice of 1 lemon

1c blueberries

1 Tbsp sage, thinly cut into ribbons or finely chopped

Optional: 1 Tbsp turbinado sugar for topping the scones before baking

Garnish options: whipped cream, ice cream, extra blueberries, and sage

1. Preheat oven to 400F and line your baking tray with parchment.

2. Combine the milk and lemon juice and set aside for 5-10 minutes. It will slightly curdle, which is what we want—we are essentially making buttermilk!

3. On a box grater, grate the butter into a container and then refrigerate.

3. In a mixing bowl, combine all dry ingredients with the lemon zest and mix.

4. Add the cold, grated butter. Mix so that all of the butter pieces are coated in the flour mixture.

5. Add the sage and milk mixture and knead lightly until all dry ingredients are incorporated.

6. On a lightly floured surface, flatten the dough until about 1/2” thick. sprinkle a handful of the blueberries on top and fold the dough in half, so that the blueberries are sandwiched inside. repeat the process until all blueberries are incorporated.

7. Shape the dough into a circle and flatten to 1-1.5” thick. Cut into 8 pieces and place on parchment lined baking sheet.

8. Lightly press extra blueberries onto the top and sprinkle turbinado sugar on top.

9. Bake at 400F for 16 minutes, then turn the heat down to 350 and bake for another 3 minutes.