Update my dinner status, I'm making this tonight.
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Servings: 8 Servings
Total Time (median): 0 : 40 Active Time: 0 : 20
Ingredients
Preparation
Preheat oven to 400 deg .
Mix dry ingredients together in a large bowl. Cut the butter into the dry ingredients with a pastry blender, until pea size
Mix the wet ingredients in another bowl then add to the dry ingredients, stirring with a fork until all the mixture has been moistened. (I usually mix half way and then fold in the blueberries so that I don't overwork the dough). Fold in the blueberries. The key is to not overwork the dough... just mix until it just comes together. Don't feel the need to press and compact the dough...it will get tough!
Drop by large spoonfuls(I used a 1/4 cup measurement and formed them(lightly...don't compact) into balls....be gentle with this kind of dough) onto a parchment paper lined cookie sheet.
Bake at 400 F for 18 minutes.
Glaze
Make a glaze by mixing in a small bowl . . .
3/4 cup icing sugar
1 tsp of the orange/lemon peel
3 Tbsp milk .
I added a tinge of almond extract as well.
Mix and drizzle over scones while still warm. Enjoy!
