Lemon Blueberry Scones
Preheat the oven to 450 degrees. In a large bowl combine the flour, salt, sugar, baking powder and the zest from the lemon (use a zester or the smallest grate on a cheese grater). Mix them well to make sure there are no clumps and everything is combined evenly. In a smaller bowl, combine the milk and eggs. Whisk well. Cut the butter into chunks and put it into the bowl with the dry ingredients. Using your hands, â€œsmooshâ€ the butter into the flour over and over until there are no more clumps and it is completely combined with the flour. It should look like coarse sand (see photos below). You can use special kitchen tools for this but I find that my hands are just as quick and effective. Stir the blueberries into the wet ingredients then pour all of that into the bowl of dry ingredients. Stir it all together until everything has combined (thorough mixing is not necessary). The dough will be very wet and sticky, donâ€™t worry. Liberally flour your countertop to keep the wet dough from sticking. Dump the ball of wet dough onto the floured surface and pat it down into a circle about 8 inches wide and one inch thick. Using a sharp knife, cut the circle into eight pieces (see photos below). Place the â€œwedgesâ€ on a baking sheet covered in parchment paper or foil (for easy clean up). Bake in the 450 degree oven for 12-15 minutes. While the scones are baking, make the lemon icing. Place one cup of powdered sugar in a small bowl and juice the lemon into it, taking care not to let any seeds fall in. Start with half of the lemon then stir the icing. It will not look like enough moisture until you have it all stirred up (the sugar sort of melts into it). If it is still too thick/stiff, juice the other half of the lemon. You want the icing thick but still loose enough to drizzle over the scones. When the scones are golden brown on top, remove them from the oven and let cool. Be sure to let the scones cool before adding the icing or else it will melt and slide right off!.