Blueberry Scones with Lemon Glaze

Blueberry Scones with Lemon Glaze

It is a tradition in my household to have Blueberry Scones on Christmas morning after we open all of our Christmas presents. These scones are delicious because they are light, moist, and flaky. The combination of blueberries and lemon glaze is delicious!
To begin preheat the oven to 400 degrees Fahrenheit. Then sift together 2 cups of all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon salt, and 2 tablespoons of sugar in a large bowl. Then cut 5 tablespoons of cold unsalted butted into chunks and then use a pastry blender or 2 forks, to cut in the butter to coat the pieces with the flour. In the end the mixture should look like coarse crumbs. Once that is done make a hole in the center of the mixture and pour 1 cup of heavy cream into the hole. Fold everything together just until it all comes together, make sure to not over mix the dough. Then gently fold in 1 cup of fresh blueberries. Make sure that you don't mash the blueberries because their color with turn all of the dough blue.
Place the dough on a lightly floured surface and work it until it becomes a rectangle of 12x3x1 1/4 inches. Cut the rectangle into 1/2 then cut the pieces again, giving you 4(3 inch) squares. Cut squares in 1/2 on a diagonal to give a class triangle shape. Place scones on an ungreased cookie sheet and brush the tops with a heavy cream. Bake scones for 15 to 20 minutes until golden brown. Let them cool a little before applying the glaze.
For the lemon glaze mix together 1/2 cup freshly squeezed lemon juice and 2 cups of sifted confectioners' sugar in a microwave safe bowl, until the sugar has dissolved. Then add the zest of one lemon and 1 tablespoon of unsalted butter to the glaze, and but the mixture into the microwave for 30 seconds on high. Whisk to smooth out any lumps, and then drizzle on top of scones. They are best when served fresh.