Lemon Blueberry Scones

What you need

Scones

`2 cups unbleached flour
2 tsp xantham gum

`2 tsps baking powder

`3 tbs sugar

`pinch of salt

`1/2 cup {one stick} of cold butter

`1 cup fresh blueberries or raspberries

`zest of one lemon

`1 cup heavy cream

`dash of vanilla

Lemon Glaze

`1/2 cup powdered sugar

`5-6 tbs lemon juice

Directions

`Start by sifting all your dry ingredients together

`Then by hand press in the cold butter. You should be working the cold butter into small pea sizes. In the end the texture should be crumby.

**Please note; You don’t have to do this by hand. It is actually a lot easier break down the butter in a food processor or pastry blender. However, I usually do everything by hand in my kitchen. I bake during nap time and my son is a soft sleeper. So, because I’m afraid of waking him, I go old school. Call me crazy…but a toddler who gets woken up from his nap is a monster. At least my toddler is.**

`Mix in the blueberries softly. Don’t squish them.

`Mix in the lemon zest.

`Create a hole in the center of the mixture. Pour in the cream and by hand work your dough until everything is incorporated. Be sure not to over mix, otherwise you’ll have hard scones. No one likes hard scones.