with Blueberry Meyer Lemon scones didn’t really work today, but at least the day started (and ended, because yes, it was one of those days) on a sweet, citrus-y and flowery note. I could go on and on about Meyer lemons, but I won’t – suffice it to say that when I spotted them all the way in NYC, it reminded me of how far I was from home and how much I missed California produce. Now that I’m back, I have access to J’s mother’s tree, which is truly the tree that keeps on giving…Meyer lemons in abundance! And the largest, most beautiful ones I’ve seen as well!
Blueberry Meyer Lemon Scones (recipe adapted from here)
- 1 1/2 cups all purpose flour
- 2 1/4 tsp baking powder
- 1/4 tsp kosher salt
- 1/4 cup plus 3/4 tablespoon sugar
- 6 tbl (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
- 3/4 cups blueberries
- 1/2 cup plus 1/2 tablespoon buttermilk
- 1-2 tbl Meyer lemon juice
- 1 1/2 tablespoons finely grated Meyer lemon peel
- Position rack in top third of oven and preheat to 425°F.
- Line large baking sheet with parchment paper.
- Whisk flour, baking powder, salt and 1/4 cup sugar in large bowl. Using fingertips, rub in chilled butter until pieces are size of small peas.
- Mix 1/2 cup buttermilk, Meyer lemon juice, and finely grated Meyer 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. Fold in blueberries and knead dough briefly, about 5 turns.
- Form each dough into ball and flatten into 1-inch-thick disk. Cut each disk into 6 wedges or cut with biscuit cutter into desired shape.
- Transfer scones to prepared baking sheet, spacing 1 inch apart.
- Brush tops with remaining 1/2 tablespoon buttermilk and sprinkle with remaining 3/4 tablespoon sugar.
- Bake until scones are golden brown on top and toothpick inserted into center comes out clean, about 15-20 minutes.