Lemon Blueberry Scones with Lemon Glaze

Instructions:

1. Whisk dry ingredients. Combine the flour, sugar, baking powder, and salt in a large bowl. Note: Whisking removes lumps and ensures the baking powder is evenly spread.
2. Cut in the butter. Add the chilled, cubed butter. Use a fork or pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs with a few pea sized chunks remaining. Stir in the lemon zest.
3. Mix wet ingredients. In a separate bowl, whisk the cold heavy cream, egg, and vanilla extract until smooth.
4. Combine. Pour the liquid into the flour mixture. Gently fold the dough using a spatula until just combined. Note: Stop as soon as the flour streaks disappear to avoid toughness.
5. Add berries. Fold in the blueberries carefully until evenly distributed. Be gentle so you don't burst the berries and dye the dough purple.
6. Shape the disc. Turn the dough onto a floured surface. Gently press it into an 8 inch disc, about 1 inch thick.
7. Cut and place. Cut the disc into 8 equal wedges. Place them on a parchment lined baking sheet with a bit of space between each.
8. Bake. Slide them into the oven at 400°F (200°C) for 18-22 minutes until the edges are mahogany colored and the tops are lightly golden.
9. Make glaze. While the scones cool slightly, whisk the powdered sugar, lemon juice, and zest until smooth.
10. Finish. Drizzle the glaze over the warm scones. It should be thick enough to sit on top but fluid enough to drip down the sides.