Our friends, Alanna and Bob, and proprietors of The Inn at Whiskey Bella Ranch shared this signature recipe with Culinary Latitudes Travel. These scones taste traditional in every sense. The Inn at Whiskey Bella Ranch is sharing this tasty recipe for their signature scones. The chef is a personal friend of mine and said this recipe is the requested the most by their guests. Enjoy! ** Note (from Alanna) - here in Colorado, the dough is very dry, so I add just a bit more buttermilk, and I dump the dough on parchment paper in order to press it into the correct shape. Then I can use the parchment to help me roll the dough into a nice rectangle before cutting and freezing. The parchment paper has saved my life with this recipe.

Blueberry Scones

This is a signature dish at Whiskey Bella Ranch in northern Colorado. Guests ask for the recipe over and over again. Enjoy!

3 and 1/4 Cups Flour plus 2 Tablespoons
1/2 Cup + 2 Tablespoons granulated sugar
1/4 Cup brown sugar
1 Tablespoon baking powder
1 teaspoon baking soda
1 1/4 teaspoon salt
1 Cup unsalted butter
3/4 Cup cold buttermilk
Zest of one lemmon
1 1/2 C Blueberries (I freeze them overnight before I use them)

Preheat oven to 350 degrees. In a very large bowl combine the first five ingredients. Throw in the butter and work it with your fingertips until the dough is pea and lima bean sizes. Add the buttermilk and lemon zest and toss to combine.

Immediately dump everything onto a clean surface with more than enough room to work the dough. (Alanna with Whiskey Bella Ranch uses parchment paper. It helps with shaping and cutting the scones.). Using only the heel of your palm quickly flatten the dough. Gather the dough back into a mound two or three times and repeat. The dough should begin holding together. Avoid overworking the dough. You should still see some pea size pieces of butter through it.

Pat the dough down to about 3/4 inch, and make a 9 x 12 rectangle. Sprinkle the frozen blueberries on top evenly and begin to roll the dough like a jelly roll with the blueberries inside. Shape into a 12 inch long cylinder. Lightly flatten the top and cut out 9 or 10 triangles. Transfer to an un-greased sheet and freeze for at least 2 hours prior to baking. Or freeze up to one month tightly wrapped.

Remove scones from freezer and place on two un-greased baking sheets with plenty of room to breath. Brush with an egg wash and sprinkle liberally with granulated sugar. Bake from frozen until cooked, nicely brown, and easily lifted off pan. About 25 minutes.

These are best when eaten the day they are made.