Meyer Lemon Blueberry Scones

I made these the other day. A friend was coming over on Saturday and I know she loves tea. I had a ton of Meyer Lemons that I needed to start using so I decided to make some scones. I pulled out one of the Barefoot Contessa books (At Home) and found a recipe I could adapt. Well, they came out excellent - so flakey and delicious.

*  Exported from  MasterCook  *                          Meyer Lemon Blueberry Scones   Recipe By     : adapted from Barefoot Contessa At Home
Serving Size  : 16   Preparation Time :0:00
Categories    : Breakfast   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          all-purpose flour -- plus 1/4 cup
     1/4  cup           granulated sugar -- plus more
   2      tb            baking powder
   2      ts            kosher salt
   2      ts            grated Meyer Lemon zest -- from 2 lemons
   3      sticks        cold unsalted butter -- diced
   4                    extra-large eggs
   1      cup           cold heavy cream
   1      cup           dried blueberries
   1                    egg -- beaten with
   2      tb            water -- for egg wash
     1/2  cup           cofectioners sugar -- plus 2 tbsp
   4      ts            freshly squeezed Meyer Lemon juice  

Preheat oven to 400 degrees F. Line a sheet pan with parchment paper (or a Silpat liner).  

In the bowl of an electric mixer fitted with paddle attachment, mix 4 cups of flour, 1/4 cup of granulated sugar, the baking powder, salt and lemon zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on LOW, slowly add to the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried blueberries and 1/4 cup of flour, add to the dough, and mix on LOW until blended.  

Dump the dough onto a well-floured work surface and knead it into a ball. Do not over-knead. The less you play with the dough the flakier the scones will be! Flour your hands and a rolling pin and roll the dough just under 1" thick. You should see small pieces of the butter in the dough.  Keep moving the dough on the floured work surface so it doesn't stick. Flour a 3" biscuit cutter or fluted cutter and cut circles of dough (I used a square biscuit cutter and made squares). Place the scones on the prepared sheet pan. Collect the scraps neatly, roll them out, and cut more circles.  

Brush the tops of the scones with the egg wash. Sprinkle with granulated sugar (I used sanding sugar). Bake for 20-25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes and then whisk together the confectioners' sugar and lemon juice and drizzle over the scones.                   

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NOTES : Risa's notes:  

Meyer Lemons are sweeter than normal Eureka lemons found at the supermarket. If you can't find them (on the East Coast we can only find them during the winter at specialty supermarkets), then use regular lemons but add a bit of sugar to the juice. Meyer Lemons are from California and can be found easily on the West Coast.

RisaG