I have been a bit of a “scone craze” lately you could say…. Just made my Irish Soda Scones for St. Patrick’s Day, and this week I’ve made these Lemon Blueberry scones. 
I use my basic scone recipe, and jazzed it up with different flavors.
Next ones I’m trying are going to be Chocolate Chip and walnut scones and Maple Walnut scones.
The flavors are unlimited with scones.
And at the end of the day (or beginning) they are all delicious.
I especially like mine in the morning, but these can be enjoyed any time of the day.
These scones took a bit of trial and error. 
I made one batch with frozen blueberries. And even though I mixed them in with the dry ingredients first and got them all coated with flour, they all mushed up in the process of mixing the dough. The dough is pretty stiff and even frozen blueberries wouldn’t hold up. I cut them and baked them anyway since they were already made, but knew they were not going to look very well. And I as I suspected, after baking, they didn’t look very well. And the consistency was not like that of a scone. I think the frozen blueberries put too much moisture in the batter. 
So, while those were baking I started again, and made another batch with the Mariani Dried Blueberries I bought to use in the first place.
After mixing in, the batter was still white with the blueberries throughout. There is about 3/4 cup of blueberries per package. I used the one package. If you want more you can use more. 
The batch with the dried blueberries looked MUCH better than the frozen. MUCH, MUCH better!
I also used both fresh lemon zest and lemon extract in the scone recipe. 
I added fresh lemon juice in the glaze. 
Wow! On first bite the amount of lemon flavor in the scone was spot on. The glaze was really lemony! But it balanced out the not so lemony scone. 
At first, I thought the amount of blueberries was a little scant. But I like more scone than berries. Want more blueberries? That’s an easy fix….put more dried blueberries in.
Glazed Lemon Blueberry Scones
Ingredients
Scones:
2 c. flour
1/2 c. sugar
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
Zest of 1 lemon
8 Tbsp (1 stick) unsalted butter, frozen
3/4 cup dried blueberries
1/2 c. sour cream
1/4 cup buttermilk
1 large egg
1/4 tsp lemon extract
Glaze:
1 cup powdered sugar
2 Tbsp fresh lemon juice
1/4 tsp vanilla extract
Instructions
Preheat oven to 400° F.
In medium bowl, mix flour, 1/2 c. sugar, baking powder, baking soda, salt and lemon zest. Add dried blueberries and mix.
Grate butter in to flour mixture on large holes of a box grater. Use your fingers to work in the butter.
In a small bowl, whisk sour cream, egg, buttermilk & extract until smooth. Using fork, stir sour cream mixture in to flour mixture until large clumps form. Use your hands to press dough against bowl.
Place on lightly floured surface & pat in to a 8″ circle, about 3/4″ thick. Cut into 8 wedges and place onto a parchment lines jelly roll pan. Using a pastry brush baste with heavy cream and sprinkle with 1 tsp sugar.
Bake for 15-17 minutes. Cool until only slightly warm.
Mix glaze ingredients together. Glaze with lemon glaze.
Notes
You can use more blueberries if desired.
You can make these scone with either glaze or unglazed.
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