Meyer Lemon and Dried Blueberry Scones

Name: Meyer Lemon and Dried Blueberry Scones
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: English, Scottish, British, European
Ingredients: 237 milliliters buttermilk; 283 grams 1/2 cups dried wild blueberries (about; 2 Tbsps finely grated Meyer lemon peel or regular lemon peel; 710 milliliters self-rising flour; 118 milliliters sugar; 177 milliliters (11/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes

The recipe Meyer Lemon and Dried Blueberry Scones could satisfy your Scottish craving in about 45 minutes. This recipe serves 12. One serving contains 342 calories, 5g of protein, and 13g of fat. This recipe covers 5% of your daily requirements of vitamins and minerals. Head to the store and pick up buttermilk, self-rising flour, regular lemon peel, and a few other things to make it today. It works well as a rather inexpensive morn meal. It is a good option if you're following a vegetarian diet.

Instructions

Position rack in top third of oven and preheat to 425°F. Line large baking sheet with parchment paper.

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Baking Paper

Baking Sheet

Oven

Whisk self-rising flour and 1/2 cup sugar in large bowl. Using fingertips, rub in chilled butter until pieces are size of small peas.

Ingredients you will need

Self Rising Flour

Butter

Sugar

Peas

Dry Seasoning Rub

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Whisk

Bowl

Add dried wild blueberries and toss to coat.

Ingredients you will need

Wild Blueberries

Mix 1 cup buttermilk and finely grated lemon peel in glass measuring cup.

Ingredients you will need

Buttermilk

Lemon Peel

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Measuring Cup

Pour buttermilk mixture into dry ingredients and stir until dough begins to form (some of flour will not be incorporated).

Ingredients you will need

Buttermilk

Dough

All Purpose Flour

Transfer dough to lightly floured work surface and gather together. Knead dough briefly, about 5 turns. Divide dough in half. Form each dough half into ball and flatten into 1-inch-thick disk.

Ingredients you will need

Dough

Cut each disk into 6 wedges.

Transfer scones to prepared baking sheet, spacing 1 inch apart.

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Baking Sheet

Brush tops with remaining 1 tablespoon buttermilk and sprinkle with remaining 1 1/2 tablespoons sugar.

Ingredients you will need

Buttermilk

Sugar

Bake until scones are golden brown on top and toothpick inserted into center comes out clean, about 25 minutes.

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