Blueberry Lemon Scones by Uliks Fehmiu

We use fresh blueberries to make our scones, but frozen blueberries will do if they are the only option available to you.

This is one of two featured recipes from The Pain d'Avignon Baking Book: A War, an Unlikely Bakery, and a Master Class in Bread by guest Uliks Fehmiu. Paid subscribers can also enjoy a recipe for Uliks’ Apple Tart. You can also hear our conversation with Uliks here.

Excerpted with permission from The Pain d'Avignon Baking Book by Uliks Fehmiu with Kathle…