Summer Flavors

My friend whom I'm staying with for the summer bought a bag of lemons because they were a better value than buying just one or two lemons.  But she only needed one or two of them, so offered the rest to me.  I could have made lemonade, but there was also a pint of fresh picked blueberries from my parents' backyard sitting on the counter waiting to be eaten.  These two delicious summer treats were meant to be combined, so I went in search of a  recipe.  I had in mind that I wanted to make scones.  Scones are delicious!  Below is what I found and baked up.  Enjoy!

Lemon Blueberry Scones

Scone Ingredients
1/3 cup sugar
zest of two large lemons
2 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, frozen
1/2 cup sour cream (I used plain Greek yogurt)
1 egg
1 cup fresh blueberries

Lemon Glaze
3 T unsalted butter, melted
1 cup confectioners' sugar
1/2 tsp vanilla extract
1-3 T freshly squeezed lemon juice

Instructions:

Preheat oven to 400 degrees and set oven rack to the middle position. Line a baking sheet with parchment paper, set aside.

In a medium-sized bowl, gently toss flour, baking powder, baking soda and salt.  Set aside.  In a separate small bowl, wisk sour cream and egg until completely smooth.  Set aside.

In a large bowl, stir sugar and lemon zest together until sugar is moistened and zest is evenly distributed.  Pour in flour mixture and toss to combine.  Grate frozen butter into mixture.  Using your hands, work in the butter until mixture resembles a coarse meal.  Gently stir in sour cream mixture until just about combined.  Very carefully stir in the blueberries, being careful not to squish them.  Do not over work the dough!  It may be very sticky, so have extra flour on hand.  Very gently press the dough against the sides of the bowl a few times and form a ball.  Again, the dough will be sticky but will come together as you form it.

Place dough on a lightly floured surface and lightly pat into an 8" circle and 3/4" thick.  Use a very sharp knife to cut into 8 triangles.  Transfer triangles onto prepared baking sheet, leaving at least 1" between each one.

Bake scones for 15-17 mins or until the tops begin to golden.  Don't take them out too early or they will be too soft (which is what happened to me).  Allow them to cool for 10 minutes on the pan before transferring onto a wire rack to finish cooling completely.  During this time, prepare glaze.  Stir together all ingredients until smooth.  Once scones have completely cooled, go ahead and drizzle the glaze on top with a spoon.

If you have left over glaze, save it and drizzle it over fresh blueberries for a sweet snack later in the day.