Lemon Blueberry Scones

Ingredients

• Salt
• Butter
• Eggs
• Sugar
• Baking powder
• Milk
• Egg
• Powdered sugar
• Lemon
• Flour
• Can
• Juice
• Half
• Ice

Directions

1. Heat the oven to 450 degrees. In a large bowl, add the flour, salt, sugar, baking powder and lemon zest, using a zester or the finest side of a cheese grater for the zest. Give the dry ingredients a good stir so the mixture is even and free of lumps.
2. In a smaller bowl, put the milk and eggs together and whisk until smooth.
3. Cut the butter into chunks, then add it to the bowl with the dry mixture. Work the butter into the flour with your hands, pressing and rubbing it in until you no longer see big pieces and the mixture is fully blended. It should have a coarse, sandy texture. You can reach for pastry tools here, but your hands do the job quickly.
4. Add the blueberries to the milk and egg mixture, then pour the whole thing into the dry ingredients. Stir just until the dough comes together. It will be very wet and sticky, and that is exactly where you want it.
5. Dust your countertop generously with flour so the dough does not glue itself down. Turn the wet dough out onto the floured surface, then pat it into a round about 8 inches across and 1 inch thick. With a sharp knife, slice the round into 8 pieces.
6. Move the wedges to a baking sheet lined with parchment paper or foil for easier cleanup. Bake in the 450 degree oven for 12-15 minutes.
7. While the scones bake, mix the lemon icing. Put 1 cup of powdered sugar in a small bowl, then squeeze in the lemon juice carefully so the seeds stay out. Begin with half of the lemon and stir; it may seem too dry at first, but the sugar loosens as you mix. If the icing is still too thick or stiff, squeeze in the other half of the lemon. You want it thick, but fluid enough to drizzle over the scones.
8. Once the tops are golden brown, take the scones out of the oven and let them cool. Wait to add the icing until they have cooled, otherwise it will melt and run right off.