Lemon Blueberry Ricotta Scones
Ingredients
- 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 cups melted butter, for brushing
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