I would NOT call these scones, but more of a biscuit that can be cut in triangles (not even sure if that's the right description of the texture). Either way, they were super delicious, just not quite what I thought I was making.
I did use frozen blueberries instead of fresh like she calls for and got the same yummy results!
Cast Iron Skillet Lemon Blueberry Scone with Lemon Glaze
2 cups unbleached flour 2 tsps baking powder 3 tbs sugar + 1 tablespoon for sprinkling on top pinch of salt 1/2 cup of cold butter 1 cup fresh whole blueberries (I used frozen) 1/2 cup fresh chopped up/pulsed blueberries zest of one lemon 1 cup milk dash of vanilla Lemon Glaze 1/2 cup powdered sugar 5 tbs lemon juice Preheat your oven to 375 F. Sift flour, baking powder, sugar and salt and pour into your food processor. Chop butter into small pieces then add to your food processor. Pulse until dough is crumbly. Add 1/2 cup of blueberries and pulse. Remove the blade from your food processor and add in your whole blueberries and lemon zest. Fold the blueberries into the dough gently so as not to squish them. Make a hole in the center of your dough and add the milk. Stir until incorporated making sure to not overwork your dough. You can also put the dough on your work surface to make sure your ingredients are all incorporated. Press your dough into your cast iron skillet. Sprinkle 1 tablespoon of sugar on top. Bake at 375 for 25-30 minutes or until the top is golden and the scone is cooked through. While your scones are cooking mix together powdered sugar and lemon juice to make a glaze. When your scone is done cooking, let it sit for 5-10 minutes then cut into pie shaped wedges. Serve with glaze on top.
Recipe from: https://hellocreativefamily.com/cast-iron-skillet-lemon-blueberry-scone-recipe/