Meyer Lemon and Blueberry Scones

Directions

1. Preheat your oven to 400 degrees.
2. In the bowl of a food processor, pulse together the flour, sugar, baking powder and salt two or three times until evenly distributed. Add the butter cubes and pulse 6 to 8 times, until mixture resembles coarse meal.
3. In a small bowl, whisk together the egg, buttermilk and lemon zest. Add to the food processor, and pulse 3 to 5 times, just until dough comes together in clumps.
4. Scrape the dough out onto a lightly floured work surface and gently knead a few times, dusting with a little extra flour if dough is too sticky. Gently flatten the dough, scatter the blueberries across the surface, and gently fold the dough a few times, taking care not to crush the blueberries.
5. Divide the dough into 6 portions (or 8, for smaller scones), place on a parchment-lined baking sheet and shape as preferred (circles, triangles, etc.).
6. Bake for 18 to 20 minutes (15 to 18 minutes for smaller scones), then remove to a wire rack to cool completely.
7. Whisk together the confectioners' sugar and the meyer lemon juice until smooth. Dip the top of each scone into the glaze, then set aside to dry. Store at room temperature in an air-tight container.