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1
For Scones:
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2
Preheat oven to 400 F and cover a cookie sheet with parchment.
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3
Zest the two lemons and set aside, then juice both lemons and place in a separate bowl. You'll be using the juice in both the scones and the drizzle.
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4
Cut up butter into small pieces, and place in freezer while completing the rest of the steps.
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5
Put both flours, sugar, baking powder, salt, and lemon zest in the bowl of a food processor, and process until mixed.
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6
In a small bowl, beat egg, vanilla, and buttermilk together. Set aside.
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7
Add cream cheese and butter to the dry ingredients in the food processor. Pulse until the mixture forms large crumbs.
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8
Add one tablespoon of reserved lemon juice (save the remaining juice for the drizzle) to the mixture in the food processor and pulse a few times.
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9
While pulsing the processor, add the egg, vanilla and buttermilk mixture to the rest of the mix in a slow steady stream. Continue to mix until it all holds together. The dough is a bit softer than some scone recipes. It may stick a bit, but don't be alarmed.
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10
Flour your counter top liberally, and dump dough out. Gently toss the dough in the flour to make it easier to work with.
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11
Gently knead in the blueberries (I use frozen and keep them frozen right up until this step), being careful not to overwork the dough.
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12
Half the dough, and press each into a small circle. Then cut each circle into eight wedges. Place the wedges on the cookie sheet.
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13
If you wish (and I do) sprinkle each scone with a bit of sugar.
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Bake for 15 minutes or until lightly golden.
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15
For Lemon Drizzle:
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16
Place powdered sugar and salt into a small bowl and mix well.
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Add the remaining lemon juice from the scone recipe one tablespoon at a time, and mix well until a loose glaze forms.
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To serve, pour drizzle over each scone and enjoy!
