Blueberry Scones

Those who know me well, know my adversion to blueberries.  A strange and perhaps hindering adversion to a fruit, but I tend to like blueberries much more when cooked up in something rather than eating them fresh.  Strange - yes.  But, we went to a family brunch on Sunday, and decided to make these super easy scones to bring along.

Easy as pie... well - easier!

• 2 cups of flour
• 1 tablespoon baking powder
• 2 tablespoons sugar
• pinch of salt'
• cut in 5 tablespoons of butter with a pastry cutter

Make a well in the middle of the mixed dry ingredients and stir in 1 cup of milk (the recipe called for heavy cream - but I decided to go the lighter route).

The dough will be pretty sticky  - but gently stir in 1 cup of frozen blueberries.

Spread out dough on a greased cookie sheet into a circle.  Bake at 400 degrees for 15-20 minutes.

Once the scones come out of the oven, brush them with a mixture of 1 cup powdered sugar, 1/4 cup lemon juice and zest of one lemon.  I didn't use nearly all of the glaze in fear of making the scones too sweet, but the zest of the lemons really gave it a nice fresh zip.

Super easy scones!