The perfect tangy, yet not overly sweet, fruit scone.
Preheat your galley oven to 400º
Finely chop the rind of two preserved lemon quarters. Or zest 1 whole lemon.
Whisk together the flour, sugar and baking powder in a large bowl. Measure out 2/3 cup buttermilk. Wash and gently dry the blueberries. Chop the cold butter into small chunks.
Rub the butter into the flour with your fingers until it resembles rough sand.
Stir in the blueberries and preserved lemon. Add the buttermilk and stir it in thoroughly.
Turn the ball of dough out onto a floured surface and flatten it into a thick (about 1", maybe a bit more) round, kind of nudging the edges back to round and intact, but not necessarily smooth.
Transfer the scones to a parchment lined baking sheet. Brush the tops with additional buttermilk.
Bake for 20-25 minutes, until the tops begin to brown
Let cool for a few minutes, break the scone apart and serve warm with butter