Meyer Lemon Blueberry Scones

It's almost blueberry time again around here and I still have some frozen in our freezer. I need to try to use them up because they are only good for a year frozen. Friday morning I made some delicious lemon blueberry scones.

I don't recall where I got the recipe but it isn't very difficult.

Meyer Lemon-Berry Scones
Total preparation time: 10 mins Serves: 8
Ingredients:
3 1/4 cup flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons cold unsalted butter
1 cup Juice from one Meyer Lemon and enough Milk to fill
1 cup Fresh or frozen Blueberries
1 teaspoon Grated Lemon Peel
1 Lightly beaten Egg
1 Egg White
3/4 cup Granulated Sugar
2 tablespoons Granulated Sugar
Steps:
1. Heat oven to 400 degrees
2. Combine flour, sugar, baking powder, baking soda, and salt in large bowl. Add butter and mix with pastry blender or fork until mixture looks like coarse crumbs. Gently stir lemon juice-milk mixture into dough, along with blueberries, lemon peel and egg until just mixed.

3. With floured hands divide mix into six to eight rounded circles and place on baking sheet 2" apart. Brush with egg white and sprinkle with sugar.

4. Bake at 400 degrees for about 18 minutes or until golden brown. Cool and serve warm or at room temperature.

These are very good, not too sweet and just right for me to bring to the office for breakfast. I am going to freeze them individually and bring one a day.