Meyer Lemon and Dried Blueberry Scones

Ingredients

• Blueberries

  Wild, canned, heavy syrup, drained

  1 ½ cup or 479g

• Lemon peel

  Raw

  1 ½ tbsp or 9g

• Butter

  Unsalted

  ¾ cup or 170g

• Sugar

  White, granulated sugar

  ⅝ cup or 120g

• Buttermilk

  Milk, fluid, cultured, lowfat

  1 ¹⁄₁₆ cup or 257g

• Wheat flour

  White, all-purpose, self-rising, enriched

  3 cup or 375g

Directions

1. Cut butter into 1/2-inch cubes. Finely grate lemon peel.
2. Position rack in top third of oven and preheat to 425F. Line large baking sheet with parchment paper. 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. Add dried wild blueberries and toss to coat. Mix 1 cup buttermilk and finely grated lemon peel in glass measuring cup. Pour buttermilk mixture into dry ingredients and stir until dough begins to form (some of flour will not be incorporated). 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. Cut each disk into 6 wedges.
3. Transfer scones to prepared baking sheet, spacing 1 inch apart. Brush tops with remaining 1 tablespoon buttermilk and sprinkle with remaining 1 1/2 tablespoons sugar. Bake until scones are golden brown on top and toothpick inserted into center comes out clean, about 25 minutes.