Blueberry Buttermilk Scones

These scones taste traditional in every sense. The problem with most blueberry scones is they have been overmixed—the blueberries get smashed and the result is a very off-putting grayish-blue dough. I avoid this problem by mixing the dough almost completely without the blueberries and then rolling them in, like you would a cinnamon roll, at the very last minute. These steps will leave you with a much cleaner- looking pastry. You can also make great lemon buttermilk scones with this recipe;