Lemon Blueberry Scones

 My friend S was back from spending the Summer in Paris, and we'd planned to get together for coffee.  I wanted to bring something and decided on Lemon Blueberry Scones because I had exactly the right amount of blueberries in the house. This was only my second time making scones!  Years ago I made chocolate chip scones and remember the dough being super unwieldy, hard to shape and not fun.  I decided to try again using this recipe from Sally's Bake Blog. It calls for grated frozen butter and although a pain, it made all the difference.  It was taking forever to grate and hurting my arm when I realized pressing down hard on the butter made it go faster.  The last bits I had to cut into small pieces with a knife, so as not to grate my finger.  The rest of the process was easy, no mixer required. I used DIY buttermilk, because I didn't have heavy cream, and it worked fine.  To cut the individual scones, I floured the bench scraper thoroughly between cuts. This was helpful.

I love cake pans, and it's been so tempting to get a scone pan.  But there's no justification for it. It's too easy to shape and cut nice looking scones using hands and a bench scraper!

Following the recipe, I let the shaped scones rest in the refrigerator for a half hour, which I think I didn't do the other time. 

I made only half the amount of glaze in the recipe and this was just enough to cover all the scones. I might make the glaze thicker next time, though, I found it to be a bit thin. But then, it might change the taste from lemony to sweeter... maybe not worth the tradeoff?  I also wonder if the glaze might not be "kicked up a notch" with the addition of a few drops of almond extract?  We'll see!

The scones were ready just in time and by now we had decided to meet at a bakery instead of at her house. We sat outdoors in a shady area, out of sight of the baker who might have been upset that I brought my own baked goods, and enjoyed them over tea and lots of laughter and, for me, the joy of having my friend back.