Scones are one of those elusive pastries for me. I know I've mentioned it before, but it's quite rare for me to make a batch of scones and have them actually taste edible, let alone delicious. I've ruined more scone recipes than cakes, cookies, and tarts combined. That is quite a few scones, I might add. There is little more disappointing than tossing a fresh batch of scones into the trash can (all that butter to waste!).

Well, perhaps it is a bit more disappointing when you leave them on the counter to taunt you, hoping desperately that they will taste better the next time you grab a bite. But, as life should have it, scones aren't made of magic and they don't taste better—they might even taste worse. The scones just become a sad, pitiful reminder of what they could have been had you not miserably messed them up. Then you throw them in the trash. That's a bit more disappointing.

Not that I speak from experience or anything.

The method for making scones is actually quite simple. In fact, if you have a stand mixer, you can whip up a batch in less than five minutes (seriously!). First the butter is cut into the dry ingredients. Delicious extras (like fruit or chocolate chips) are then stirred in before mixing in the wet ingredients, which forms the mess into a dough. Making a batch of cookies is just as complicated as making scones, in all seriousness.

Which is exactly why I'm so confused that I can't seem to master the art of the scone. Perhaps practice will make perfect?

Either way, I have been practicing.

The Lemon Blueberry Scones I'm sharing with you today were so good I made them two days in a row. Very few recipes receive that kind of honor from me. The first batch I shared with a few neighbors (after eating two straight from the oven). The second batch was solely for myself, which I later realized was too dangerous an idea for my hips and ended up giving the remaining scones away to save my pants size.

To put it plainly, these scones are so delicious you will have to share them or else risk eating the entire batch by yourself. I think these are the perfect morning breakfast to serve when you've had a few guests spend the night. Not only are there enough scones to go around, but everyone will look at you like a scone-making god.

Now, tell me, who wouldn't want to be looked up to like that?

I think my scone phobia has officially been conquered.

These Lemon Blueberry Scones balance perfectly on the edge of sweet and tart, moist and crumbly, and light and dense. The scones themselves are not terribly sweet (the blueberries are the primary source of sweetness) and the addition of lemon zest adds a delightful tartness to the overall flavor. The lemon glaze itself is sweet and helps to balance out the flavors (don't skip the glaze!). The texture of these scones is also worth noting. The outside of the scone is dry and crumbly, while the inside is moist and rich, almost like a cake. This makes each bite interesting and a play on opposing textures. The scone is also fairly light (you won't feel like you are eating cake for breakfast), but is dense enough to fill you up.

These scones are worth your time. Trust me.