Serves: 12 – 14 biscuits
Heat oven to 400° F



2 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon grated nutmeg
1/2 cup unsalted butter, cold
1 large egg
3/4 cup buttermilk
2 tablespoons honey
2 teaspoons freshly squeezed lemon juice
2 cups fresh blueberries, washed, stems removed


Topping Ingredients:
1 1/2 tablespoons Turbinado sugar
1 1/2 tablespoons Turbinado sugar
1/2 teaspoon cinnamon


Clotted Cream


Line a baking sheet with parchment paper.  Set aside.
Place flour, baking powder, baking soda, salt and nutmeg in a sifter. 
Sift into a large bowl. 
Whisk thoroughly.  Set aside. 
In a medium-sized bowl, whisk egg until creamy and frothy. 
Add buttermilk and honey to egg and whisk until thoroughly incorporated. 
Grate the solid and very cold butter into the bowl with the dry ingredients.
Use a pastry cutter to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. 
Make a well in the middle of the dry ingredients. 
Add lemon juice to egg and buttermilk mixture. 
Pour the liquid mixture into the well.
Gently stir until the dry ingredients are moistened and pull away from the sides of the bowl to form a ball.  Do not over mix. 
Add blueberries.  Gently fold blueberries into dough. 
Drop a quarter cup of the dough onto the parchment paper on the baking sheet.  Do not allow biscuits to touch.
Sprinkle the top of each biscuit with the desired topping. 
Bake for 25-30 minutes and until the biscuits begin to brown on top or until a toothpick inserted in the center of the biscuits comes out clean (except for blueberry staining). 
Remove from oven. 
Allow to cool on the baking sheet until the sheet has cooled. 
Transfer biscuits to a wire rack. 
While still warm, place in serving dish or paper lined basket. 
Serve with toppings on the side.