Scones with blueberries and lemon

Preheat the oven to 220ºC.

Mix the flour with the baking powder, the caster sugar and salt. Add the lemon zest.

Add the butter and mix briefly with an electric mixer with dough hooks until a crumbly dough is created. Add the buttermilk and blueberries and knead very briefly into a cohesive dough.

Place the dough on a floured surface and roll out with a rolling pin into a piece of cloth that is approximately 2 cm thick. Put rounds out of the dough and place them on the baking sheet. Form the doughs together again and again into a ball and roll out again until the dough is empty.

Brush the scones with a little buttermilk and fry in the middle of the oven for about 15 minutes until golden brown.

Serve with a nice layer of sour cream or clotted cream and a spoonful of jam.