We had something of a “high tea” recently and we were determined to find something that would add to the authenticity of that gathering. This comes from Bon Appetit via Epicurious and this was both easy to make a highly delicious – and they were even better on the second day.


For 12 medium-sized scones you’ll need: 3 cups flour, 4-1/2 tspns baking powder, 1-1/2 cups dried blueberries, 1 meyer lemon (more specifically, you’ll be grating 1-2 Tbsp of the peel, and using 1-2 Tbsp of juice), 1 cup + 1 Tbsp buttermilk, 1/2 cup + 1 Tbsp brown sugar,  and 1-1/2 stick of unsalted butter (cut into 1/2″ pieces).

Preheat the oven to 425 and line a large baking sheet with parchment paper.

In a large bowl combine flour, baking powder and 1/2 cup sugar. Gently whisk this together. Using your hands (preferably cooled by washing them in cold water) gently work the butter pieces into the flour/sugar mixture until it has the consistency of small peas.

Fold in the dried blueberries until combined well but still “rough.”

In a separate, smaller bowl stir together 1 cup buttermilk, grated lemon peel and lemon juice.

Prepare a work surface with some extra flour – both for the surface and your hands.

Add buttermilk/lemon mixture into the butter/flour/blueberry mixture and combine well with a wooden spoon. Don’t overdo this, there may well still be some dry mixture, but work into a large, ragged ball.

Transfer the ball onto the floured work surface and kneed with your (floured) hands for a few minutes.

Cut the ball in half and make x2 disks about 1″ thick (they should be about 6-8″ across). Cut the disks into 6 equal “pie slices” and place the pieces on the parchment paper covered baking tray leaving about 1″ in between pieces.

Brush the tops with the remaining 1 Tbsp buttermilk and then sprinkle with the remaining 1 Tbsp brown sugar.

Place the tray on the top rack of the preheated oven have bake until golden – 20-25 minutes.

Serve with butter and (homemade) raspberry jam.

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