These blueberry and Meyer lemon scones are airy and buttery with a burst of blueberries and an addicting tangy lemon glaze.
Sift flour, sugar, baking powder, baking soda, and salt into a mixing bowl.
In a food processor, add the dry ingredients and butter and pulse about 10-12 times. The mixture should resemble coarse bread crumbs with some small pieces of butter.
Transfer the flour mixture to a large mixing bowl. Add the blueberries and lemon zest and toss gently to coat.
In another mixing bowl, combine cream, egg, vanilla, and whisk to combine.
Pour a little of the cream mixture at a time into the flour mixture and use a spatula or your hands to work the cream into the flour mixture as you gradually rotate the bowl in a folding motion, not a stirring motion. Mix just until the dough comes together.
Preheat the oven to 425 degrees F.
Line a half-sheet pan with parchment paper.
Use a 2 ½ inch diameter ice cream scoop, portion the dough, rounded side up, onto the parchment paper about 1 inch apart.
Brush the top of the scones with cream and sprinkle the sanding sugar on top.
Place the baking sheet on the middle rack and bake for 10 minutes. Rotate the pan and bake for another 5-7 minutes until light golden brown or a toothpick inserted into the center of the scone comes out clean.
Remove the scones from the oven and let them rest for 5 minutes on the baking sheet before transferring to a wire rack to cool.
To make the lemon glaze, in a bowl add the confectioners’ sugar, lemon juice and zest and stir until well combined.
Drizzle the glaze of the warm scones. If the glaze is too thick, add a few drops of lemon juice.
Freeze unbaked scones on parchment lined baking sheet, then transfer the scones to freezer bags and freeze up to 3 months. If baking from frozen, preheat the oven to 425 degrees F and bake for 20-25 minutes.