Yield: Yields 12 scones
In place of the blueberries, try 1/2 cup dried fruit, like currants or apricots, chopped if large, or 1 cup of your favorite berries or nuts. You could also replace the lemon zest with orange.
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I gave it a 4 instead of a 5 because the texture is more like a biscuit, albeit a excellent blueberry biscuit than a scone. The flavor of the blueberry comes through really well because the biscuit part is not overly sweet. I would probably add extra lemon zest since the lemon flavor was lost. Overall, it’s a really good blueberry biscuit. I drizzled a little maple syrup on it and it was fabulous.
Great texture. I used a food processor for about 30 seconds to crumble the butter and flour. I like that it uses butter milk instead of cream reducing the calories and fat.
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