Meyer Lemon Blueberry Scones With Lemon Glaze

TO MAKE SCONES:

1. Add flour, sugar, baking powder, and salt into a food processor. Pulse to blend.
2. Add cold, cubed butter.  Pulse approximately 10 times until mixture resembles pea-size crumbs. Transfer mixture to a large mixing bowl and set aside.
3. In a bowl, whisk milk, lemon juice, egg, vanilla extract, lemon extract if using and lemon zest.
4. Pour milk mixture over the flour mixture, add blueberries and mix lightly until mixture starts to come together.
5. Turn mixture onto a well-floured surface.  With floured hands, press the dough into a disk, approximately 8” in diameter.  Using a sharp knife cut into 8 wedges.
6. Brush each scone with milk then generously sprinkle with turbinado sugar.
7. Place in freezer for 10 to 15 minutes to chill.
8. Preheat oven to 400°F and line a large baking sheet with parchment paper.
9. Remove scones from freezer.  Place scones 3 inches apart. (They will spread!)
10. Bake for 22-25 minutes or until scones are golden brown.
11. Remove from the oven.  Cool slightly before glazing.

TO MAKE GLAZE:

1. Combine lemon juice and confectioners’ sugar in a bowl.  Mix until smooth.
2. Drizzle glaze over warm scones

Enjoy!