Blueberry Lemon Scones

Every morning as I drink my coffee at work I'm wishing for a muffin or something but am too cheap to stop and buy something. I came across this recipe and thought - what the heck, I'll give it a try. Since I've never made scones before, I stuck super close to the recipe except for the rolling out on the counter part. My dough was so incredibly sticky that I just scooped the dough out of the bowl and patted out on the baking sheet. I was a little nervous on how they'd turn out but they were delicious.

Ingredients
1 3/4 cups all-purpose flour
3 tbsp sugar

1 tbsp. baking powder
1/2 tsp. salt
1/2 cup (1/4 lb) butter, cut into pieces
1 grated zest of a lemon
3/4 cup buttermilk
1 large egg

1 cup fresh or frozen blueberries (if using frozen, don't thaw them)

Directions

1. Preheat the oven to 400F.
2. In a large bowl, blend flour, sugar, baking powder and salt.
3. Add the butter and lemon zest and blend until the mixture is crumbly
4. In a small bowl, whisk together the buttermilk and egg.
5. Add to the flour mixture and stir a few strokes; add the blueberries and stir just until combined.

At this point it says to pat out the dough but I have no idea how they did that since mine was so incredibly sticky. Instead, I greased the largest baking sheet I had and used a spoon to scoop out the dough which I patted into a circle.

I baked about til the tops were golden - I forgot to set a timer so I seriously have no idea how long. Maybe 20 or 30 minutes?

Anyway, they were actually really, really good and I'm looking forward to eating one with my morning coffee.