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Meyer Lemon and Dried Blueberry Scones
- 3 cups self-rising flour
- 1/2 cup plus 1 1/2 tablespoons sugar
- 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
- 1 1/2 cups dried wild blueberries (about 10 ounces)
- 1 cup plus 1 tablespoon buttermilk
- 1 1/2 tablespoons finely grated Meyer lemon peel or regular lemon peel
Directions:View on Bon Appetit
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