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less into the dough. In this recipe it is important not to overmix the batter. If more than a few strokes are used, you will end up with gray scones instead of light yellow ones studded with berries.
    MAKES 10 TO 12 SCONES
    Preparation time including baking: 45 minutes
    3½ cups unbleached all-purpose flour
    ½ teaspoon baking soda
    1 tablespoon baking powder
    ½ teaspoon kosher salt
    ¾ cup plus ¼ cup sugar
    1 cup (2 sticks) cold unsalted butter, cut into
    1-inch cubes
    Grated zest of 1 large lemon
    1 cup fresh or frozen blueberries
    ½ cup heavy cream
    ¾ cup buttermilk
    Preheat the oven to 375°F. Line a baking sheet with parchment paper or a baking mat.
    Sift the flour, baking soda, and baking powder together into the bowl of a stand mixer or a large bowl.
    If using a stand mixer, add the salt and the ¾ cup sugar to the bowl and mix with the paddle attachment on low speed until combined. Add the butter and cut it in on low speed for about 4 minutes, or until it is the size of small peas. Remove the bowl from the stand mixer and complete the rest of the recipe by hand.
    If making by hand, add the salt and the ¾ cup sugar to the bowl and stir with a wooden spoon until combined. Add the butter and cut it in with a pastry cutter or 2 dinner knives until it is the size of small peas. Gently mix in the lemon zest and blueberries with a few strokes of the spoon. Make a well in the center and add the cream and buttermilk. Mix briefly, just until the ingredients come together; some loose flour should remain at the bottom of the bowl.
    Gently shape the dough into balls about 2¼ inches in diameter (they should have a rough, rocky exterior) and place them on the prepared pan about 2 inches apart.
    Sprinkle the ¼ cup sugar on top of the scones. Bake on the middle rack of the oven for 25 to 30 minutes, or until golden brown. Transfer the scones to a wire rack to cool.
     
    When making the scones, the butter has to be cold so that the flour gets cold at the same time when you’re mixing it. I’ve found that when it’s room temperature, especially on a warm summer day, the dough is wet and sticky. It doesn’t make as fluffy and good a scone. I don’t just add the two required gallons of buttermilk and cream; sometimes I add less or more. I feel the dough, I look, and I just know.
    —DAVE M.
     
    I love scones. When they are mixed just right they are cloudlike. I love eating them when they are still warm. I still have memories of coming into the Cheese Board long before I worked here. I would buy a scone and it was gone before I got home. It’s stupid to sit there in your car and be in heaven over a scone. You should be someplace a little nicer than your driver’s seat!
    —MARTHA
    Apple Walnut Scones
    We tried this combination of ingredients for an autumn scone, and though the ingredients seemed ordinary, it was a very successful recipe. We use dried apples instead of fresh ones because they have a pleasing texture and an intense flavor.
    MAKES 10 TO 12 SCONES
    Preparation time including baking: 45 minutes
    3½ cups unbleached all-purpose flour
    ½ teaspoon baking soda
    1 tablespoon baking powder
    ½ teaspoon kosher salt
    ¾ cup sugar
    1 cup (2 sticks) cold unsalted butter, cut into
    1-inch cubes
    1 cup coarsely chopped dried apples
    ¾ cup coarsely chopped walnuts
    ½ cup golden raisins
    ¾ cup heavy cream
    ¾ cup buttermilk
    Topping
    ¼ cup sugar
    ⅛ teaspoon ground cinnamon
    Preheat the oven to 375°F. Line a baking sheet with parchment paper or a baking mat.
    Sift the flour, baking soda, and baking powder together into the bowl of a stand mixer or a large bowl.
    If using a stand mixer, add the salt and sugar to the bowl and mix with the paddle attachment on low speed until combined. Add the butter and cut it in on low speed for about 4 minutes, or until it is the size of small peas. Mix in the apples, walnuts, and golden raisins. Make a well in the center and add the cream and buttermilk. Mix briefly, just until the