Glazed Lemon Blueberry Scones

Directions

1. 1
   Make the scones:Preheat the oven to 400F. Line a baking sheet with parchment paper or a Silpat. In a medium bowl, whisk together the flour, sugar, salt and baking powder.
2. 2
   Add the cubed butter, and using your fingers, work it into the flour until the mixture is the consistency of wet sand. Stir in the blueberries. In a separate medium bowl, whisk together the heavy cream, vanilla extract, lemon juice, lemon zest and eggs.
3. 3
   Add the wet ingredients to the flour mixture, gently stirring just until a wet dough forms and being careful not to mash the blueberries..
4. 4
   Transfer the dough onto a generously floured work surface and gather it into an 8-inch circle thats about 3/4-inch thick.
5. 5
   Cut the circle into 8 wedges then place each scone onto the baking sheet, spacing them at least 2 inches apart.
6. 6
   Brush the tops of the scones with additional heavy cream then bake them for about 20 minute or until theyre pale golden.
7. 7
   Remove the scones from the oven and transfer them to a rack to cool completely while you make the glaze.Make the glaze:Sift the confectioners sugar into a medium bowl then whisk in the milk, lemon juice, melted butter and lemon zest until well-combined. (If the glaze is still too thick, whisk in additional lemon juice, 1 teaspoon at a time, until it thins to your desired consistency.)
8. 8
   Drizzle or pipe the glaze over the completely cooled scones.
9. 9
   Let the scones sit for at least 15 minutes before serving.