These slightly sweet and perfectly tart scones are quick and easy for breakfast, brunch, or an afternoon snack. Meyer lemons, a cross between a lemon and an orange, are sweeter and less acidic than regular lemons. They’re gaining in popularity and more widely available, but if you can’t find any, just use a standard lemon. Likewise, dried blueberries can often be found at specialty food stores and good supermarkets, but dried cranberries are easier to find and make an excellent substitute.
Recipe information
Yield
Makes 12 servings
Ingredients
Preparation
Step 1
Position a rack in the top third of the oven and preheat the oven to 425°F. Line a large baking sheet with parchment.
Step 2
Whisk the flour and 1/2 cup sugar in a large bowl. Using your fingertips, rub in the chilled butter until pieces are the size of small peas. Add the dried wild blueberries and toss to coat.
Step 3
Mix 1 cup buttermilk and the finely grated lemon peel in a glass measuring cup. Pour the buttermilk mixture into the dry ingredients and stir until a dough begins to form (some of the flour will not be incorporated).
Step 4
Transfer the dough to a lightly floured work surface and gather together. Knead the dough briefly, about 5 turns. Divide the dough in half. Form each dough half into a ball and flatten into a 1-inch-thick disk. Cut each disk into 6 wedges.
Step 5
Transfer the scones to the prepared baking sheet, spacing 1 inch apart. Brush the tops with the remaining 1 tablespoon buttermilk and sprinkle with the remaining 1 1/2 tablespoons sugar. Bake until the scones are golden brown on top and a toothpick inserted into the center comes out clean, about 25 minutes.
