– 2 ¾ cups Flour – 1 tbsp Baking Powder – ½ tsp Salt – ½ cup Cold Butter, Diced – 4 oz Cream Cheese – ¼ cup Sugar – ⅔ cup Buttermilk – ⅔ cup Fresh Blueberries
Lemon Glaze
– ½ cup Powdered Sugar – ½ tsp Vanilla Extract – 1 tbsp Melted Butter – ½ tsp Milk – ½ tsp Lemon Zest
Preheat your oven to 425F degrees and line a baking sheet with parchment paper or lightly grease it.
In a large mixing bowl, combine your flour, baking powder, and salt until mixed.
Cut in the butter and cream cheese until the mixture looks like crumbs. It's okay if some chunks remain as long as they are smaller than a dime.
Gently add in the blueberries and sugar, tossing to coat and combine.
Add in the buttermilk, stir together with a wooden spoon or fork. The mixture should be a little dry but hold together in a ball. If not, add in buttermilk one tablespoon at a time. If the mix gets too wet, add in a little more flour so that it isn't sticky.
Turn the dough out onto a generously floured surface and shape it into a round disc about 1 to 1 ½ inches tall. Be gentle so that you don't squish the berries!
Cut the circle into 8 equal sized pieces by cutting it into quarters and then slicing each one in half.
Set them on the baking sheet evenly spaced apart. Bake for 12-15 minutes or until a toothpick can come out clean. The centers might feel a little soft, but if a toothpick comes out clean, it's good. The tops should also have a nice golden color to them.
Once they're out of the oven make the glaze by mixing the ingredients in a bowl until smooth. Pour the mixture into a Ziploc bag and snip the end. Drizzle it over the scones and give it about 5 minutes to set. Then serve and enjoy.