Lemon-Blueberry Ricotta Scones

By Food52
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wasn't anything special
Danielle Martinelli   •  2 Jan   •  Report
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1 large egg

1/2 cup cold buttermilk

1/4 cup fresh lemon juice

2 tablespoons finely grated lemon zest

1/2 cup fresh ricotta

2 cups all purpose flour

2 1/4 teaspoons baking powder

1/4 teaspoon baking soda

3 tablespoons sugar

1/4 teaspoon salt

8 tablespoons /1 stick butter, very cold

1 cup blueberries

1/8-1/4 cup melted butter, for brushing

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