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Wednesday, December 17, 2008

Meyer Lemon and Dried Blueberry Scones

If you have been reading for a while you will know that I am the quest to find the perfect scone. Many have fallen by the wayside and although it is not my perfect scone, it is the one I keep coming back to when I want a really good scone. Just because this is not an exact replica of the Black Cat scones in Ashland, Wisconsin does not mean it is not good. I have made these at least a dozen times and David once said they were the best scones he has ever eaten. Whenever I find meyer lemons in my kitchen these are always at the top of the "to bake" list.

Meyer Lemon and Dried Blueberry Scones
from Bon Appetit
3 cups self-rising flour
1/2 cup plus 1 1/2 tablespoons sugar
3/4 cup (11/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
1 1/2 cups dried wild blueberries (about 10 ounces)
1 cup plus 1 tablespoon buttermilk
1 1/2 tablespoons finely grated Meyer lemon peel or regular lemon peel

Position rack in top third of oven and preheat to 425°F. 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.
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

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