Lemon blueberry scones from Bonnie Stern's Essentials of Home Cooking by Bonnie Stern

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Frogcake on July 30, 2016

    I agree with Breadcrumbs -these are outstanding scones! My butter was not as cold as it should have been but I managed to assemble the dough into a disc and put it into the refrigerator for 15 minutes. Two tablespoons of lemon rind is about two lemons. I used the larger cultivated blueberries because that is what I had in my freezer. These would be amazing with raspberries too. They are so light and airy -easy to eat two or more!

  • Breadcrumbs on June 10, 2012

    p. 137 - Outstanding, especially with wild blueberries. The are not too heavy and have a tender, moist interior encased in a lovely, crunchy crust. I've been making these since 2004 and always to rave reviews from guests.

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