For the cost of three petite scones at Starbucks, I made a dozen!
Lemon Blueberry Scones
2 1/2 c. flour (you could use 50/50 whole wheat and white if you want)
1/2 c. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 T. butter
3/4 c. half and half
zest of one lemon
1/2 c. blueberries (frozen works best)
In a bowl combine all the dry ingredients; cut in butter until it makes crumbs (like when you make a biscuit). Add half and half, lemon and blueberries. Mix gently! Put contents on a floured surface and knead lightly until dough comes together. It will be flaky. Pat out until about an inch or so thick. Cut into triangles like a pizza. Bake for 15 minutes or until slightly browned at 375 degrees. These freeze really well too. Freeze on cooking sheet before storing in a freezer bag.
1 T. lemon juice
1/2 c. powdered sugar
2 tsp. water (DO NOT USE MILK or you will have buttermilk!)
Mix the water in 1 teaspoon at a time until desired consistency is reached. Spread on scones while still warm.