A deliciously delectable morning pastry

Ingredients

2 1/3 cup unbleached all-purpose flour
1/4 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp kosher salt
8 tbsp unsalted butter, cut into 1/2-inch cubes
3/4 cup whole milk plain yogurt
1 large egg
1 (6oz) container fresh blueberries, stemmed, rinsed, and dried
1 tbsp lemon zest, from 1 medium lemon
2 tbps lemon juice, from 1 medium lemon
1 cup powdered sugar

Directions

1. Place the flour, sugar, baking powder, baking soda, and salt into a food processor. Process until combined.
2. Sprinkle cubed butter over the flour mixture, and process the mixture in 1-second pulses until the butter is no longer visible and the mixture looks somewhat sandy.
3. In a mixing bowl, whisk together the yogurt and egg until well combined.
4. Pour egg mixture into the food processor.
5. Pulse the food processor in 3-second pulses, until all of the liquid is absorbed and the dough begins to come away from the sides.
6. Turn out dough onto a lightly floured surface and scatter the blueberries over top and fold into the dough.
7. Form dough into a ball and divide it in half with a knife.
8. Pat into two disks that are about 1/2-inch thick and six inches across.
9. Wrap the disks of dough in plastic wrap and refrigerate for at least two hours or up to 24 hours.
10. Preheat the oven to 350F.
11. Line a baking sheet with parchment paper.
12. Unwrap the disks of chilled dough and cut each one into eight wedges.
13. Place the wedges an inch apart on the baking sheet.
14. Bake the scones for 15 to 18 minutes, until they are lightly browned.
15. While the scones are baking, whisk together the lemon zest, lemon juice, and powdered sugar in a small bowl. The glaze should be a pourable consistency; add additional lemon juice 1 teaspoon at a time if needed.
16. Transfer the scones to a cooling rack with something underneath to catch any dripping glaze. Cool scones for 8 to 10 minutes then drizzle each one with about a teaspoon of the glaze. Let the scones cool until the glaze has fully set, about 30 minutes.

Adapted from Lemon Blueberry Scones