Jean's Blueberry Scones with Lemon Glaze

Preheat the oven to 400 degrees F.



2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
3 tablespoons sugar
Zest from ½ lemon
6 tablespoons unsalted cold butter cut in small chunks
1 cup blueberries
1 cup heavy cream

Lemon Glaze:

1 cup confectioners' sugar
Juice from 1 lemon (about ¼ cup - adding more juice makes a thinner glaze – less juice a thicker frosting)
½ tablespoon unsalted butter
Zest from 1/2 lemon


Sift together the dry ingredients. Add the lemon zest. Using a pastry blender cut in the butter until the mixture resembles coarse crumbs. Fold the blueberries into the batter. Make a well in the center and pour in the heavy cream. Gently fold everything together - do not overwork the dough.  Dump the dough out on a lightly floured surface and press into a rectangle about 12 by 3 by 1 1/4 inches.  Cut the rectangle in half, then cut each piece in half (you will have 4 squares). Cut the squares in half on a diagonal.  Place the scones on a cookie sheet lined with parchment paper and brush the tops with a little heavy cream.

Bake until golden brown and a toothpick inserted in the middle comes out with a few moist crumbs attached - about 20 to 25 minutes.  Let the scones cool before glazing them.

Lemon glaze:

Put the confectioners' sugar, lemon juice, butter and lemon zest in a microwave safe bowl and nuke for 30 seconds. Remove from microwave and whisk to smooth out any lumps. Drizzle warm glaze over the top of the scones.