Whenever I have a baby or wedding shower, playdate, or brunch potluck, this is one of my favorite recipes. I got it off epicurious.com and it's so so easy and oh-so-fast.

3 cups self-rising flour*
1/2 cup plus 11/2 tablespoons sugar
3/4 cup (11/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
1 1/2 cups dried wild blueberries (about 10 ounces)
1 cup plus 1 tablespoon buttermilk
1 1/2 tablespoons finely grated Meyer lemon peel (about 3-4 Meyer lemons)**

Position rack in top third of oven and preheat to 425°F. Line large baking sheet with parchment paper. Whisk self-rising flour and 1/2 cup sugar in large bowl. Using fingertips, rub in chilled butter until pieces are size of small peas. (I used a pastry cutter.) Add dried wild blueberries and toss to coat. Mix 1 cup buttermilk and finely grated lemon peel in glass measuring cup. Pour buttermilk mixture into dry ingredients and stir until dough begins to form (some of flour will not be incorporated). Transfer dough to lightly floured work surface and gather together. Knead dough briefly, about 5 turns. Divide dough in half. Form each dough half into ball and flatten into 1-inch-thick disk. Cut each disk into 6 wedges.***

Transfer scones to prepared baking sheet, spacing 1 inch apart. Brush tops with remaining 1 tablespoon buttermilk and sprinkle with remaining 1 1/2 tablespoons sugar. Bake until scones are golden brown on top and toothpick inserted into center comes out clean, about 25 minutes.

* If you do not have self-rising flour, you can measure out the same amount of all-purpose flour. Then, for every cup of flour, add 1-1/2 teaspoons baking powder and 1/2 teaspoon of salt. Mix to combine, then use as directed. (If you really want to be precise, you can re-measure out the required amount of the mixture...)

** If you do not have Meyer lemons, you can use regular lemon zest (more zing) or orange zest (sweeter and more mellow).

*** For the preschoolers' snack, I actually divided the dough into fourths and shaped smaller discs to make mini-scones. You will have to watch the mini-scones carefully in the oven to determine when they are done.