Scones with Blueberries and Preserved Lemon
The perfect tangy, yet not overly sweet, fruit scone.
Ingredients
- 2 cups Flour
- 1/4 cup Sugar
- 2 tsp Baking powder
- 6 tbsp Butter
- 1 cup Buttermilk
- 3/4 pint Blueberries
- 1/2 preserved lemon (or zest of 1 lemon)
Instructions
- Preheat your galley oven to 400ยบ
- 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
Notes
