Lemon Blueberry Scones

It's a beautiful, sunny day here today so it's time for some spring-themed baking! These lemon blueberry scones will have you singing like a birdie, they are so good! Here's a close up to entice you:

They would be perfect for Easter morning, or for any morning actually. They are just the right blend of tartness from the lemon and sweetness from the blueberry, and they aren't all dry and craggy like some scones. The cup of buttermilk ensures that these are just plain downright delicious.

Look at these beauties, straight from the oven:

An easy lemony glaze tops these scones, which takes them over the top. Once the scones are cool, I like to place the wire rack right over the cookie sheet so I can glaze away with abandon and not worry about the mess on my counter. 

You will definitely feel spring in the air when you make these scones. Even if it IS going to snow AGAIN later this week. Grrr. 

Lemon Blueberry Scones

2 1/4 cups flour
2 Tbsp. sugar
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 Tbsp. lemon zest
1/2 cup cold butter, cubed
1 cup buttermilk
1 cup blueberries

Glaze:
2 Tbsp. lemon zest
1 -2 tsp. lemon juice
1 cup powdered sugar

For the scones:

In the bowl of your food processor, pulse together the flour, sugar, baking powder, baking soda, salt, and lemon zest.  Add in the cubed butter, and pulse until mixture is crumbly. You still want some small, pea-sized chunks of butter, so check it after you've pulsed a few times! Transfer to a large bowl. 

If you don't have a food processor, combine the dry ingredients in a bowl, and using a pastry blender or your fingers, cut in butter until mixture is crumbly. 

Add the buttermilk and stir with a fork to make a soft, sticky dough. Lightly flour your hands and gather the dough, making a ball as best you can! Knead this about 10 times on a lightly floured service. 

Then fold in the blueberries. This will be tricky, but do your best. 

Press out the dough until it is 1" thick.

Using a 2-½ inch cutter, cut out rounds. 

Place on ungreased baking sheet. Gather up any scraps and cut out more rounds.

Bake at 425 for 12 to 15 minutes or until golden. Transfer to a wire rack to cool completely. 

For the glaze:

Whisk 1 cup of powdered sugar with 2 Tbsp. of lemon juice and 1-½ tsp. lemon zest. Add more lemon juice until desired consistency.  Drizzle over the top of scones. 

Store in an airtight container.