Meyer Lemon Blueberry Buttermilk Scones

2 cups flour
4 teaspoons baking powder
3/4 teaspoon salt
1/4 cup sugar
6 tablespoons butter, cold and chopped into small chunks
3/4 cup buttermilk
1 egg, beaten
1 cup blueberries
zest of one meyer lemon

Preheat oven to 375 degrees F.

In a large bowl, mix flour, baking powder, salt and sugar. Cut in butter -- I did this in a mixer, you could also use a food processor or your fingers. The idea is to keep the butter cold and to work it into pea-sized bits.

In a separate bowl, combine buttermilk with the egg and add to dry ingredients. Carefully stir in blueberries and lemon zest. Warning: if you use frozen & thawed berries, as I did, you're going to end up with a very wet, sticky dough that will, in turn, happily result in very moist, delicious scones. The dough won't roll out like normal scone dough, so turn it out onto a floured surface and pat it out until about 3/4 inch think. Cut the dough like spokes on a wheel to make small triangular scones. Recognize that the scones are kind of falling apart and get them onto a greased cookie sheet as best you can. Bake for about 25 minutes.