I wasn't expecting to fall madly in love with these breakfast scones. I thought we would have a stuffy and proper mid morning affair and I'd forget all about it the next day. But it's Tuesday and I should know better. It's Tuesdays with Dorie, and Dorie Greenspan, goddess baker, never disappoints. So you can bet your Yankee Doodle Dandy that these scones are positively addictive. I made a half batch, six scones for a family of four. Two each for the adults, one each for the kids, right? Right? Wrong. My little boy gobbled up two and a half before I could secret some away for his poor father, who misses all the good food. I certainly wasn't willing to sacrifice my allotted portion. (Remember Saturday's beignets? Sorry again, Quiet Man.) So get smart and make a whole batch and stash some in your sugar bin so you won't have to share. 
1 egg yolk
1/4 cup plus 2 tablespoons buttermilk
3/4 cup plus 2 tablespoons flour (I added half whole wheat)
3 tablespoons cornmeal
1 tablespoon sugar
1/2 teaspoon lemon zest
1 and 1/2 teaspoons baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
4 tablespoons cold unsalted butter, cut into small pieces
1/4 cup each dried blueberries and cranberries
For Glaze:
1 tablespoon butter
2 tablespoons lemon juice
3/4 cup powdered sugar
Preheat oven to 400 degrees. In a small bowl, whisk egg yolk and buttermilk. In a large bowl, combine flour, cornmeal, sugar, zest, powder, soda, and salt. Cut in butter, using a pie cutter or two knives until mixture resembles coarse meal. Pour buttermilk mixture over the top and gently mix to form a dough. Stir in dried berries. Mixture will be sticky. On a floured sheet of waxed paper, pat dough into rectangle. Cut into six pieces and bake for about 20 minutes, or until lightly browned. To prepare glaze, combine butter, lemon juice and powdered sugar, stirring until smooth. Frost scones while they are still warm. 
Coming Tomorrow:
Buttermilk and Blue Cheese Red Potato Salad
and Tomato and Cucumber Slaw with Lemon Dressing
