Lemon blueberry scones from The Cheese Board: Collective Works: Bread, Pastry, Cheese, Pizza by Alice Waters and Cheese Board Collective

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Notes about this recipe

  • MsMonsoon on September 12, 2020

    I agree totally with anya_sf. These turned out just like the scones at The Cheese Board -- large, heavy in hand, but fluffy and light tasting. And I think next time I'll do as she did, increasing the lemon zest and the blueberries. I have had trouble with scones in the past but these turned out great. Easy recipe, too, especially if you use the stand mixer.

  • anya_sf on May 18, 2019

    I doubled the lemon zest, used fresh blueberries (probably 1.5x the amount called for), and needed to add a couple of extra tablespoons of buttermilk for the dough to come together. I flattened the mounds slightly before baking, but probably shouldn't have, as they spread a lot. The scones were massive in size, but the texture was nice and light. The flavor was pleasantly sweet and the fruit flavors came through. They turned out just like the scones from Arizmendi Bakery (same as the Cheese Board).

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