Blueberry Scones with a Lemon Glaze

From: For the Love of Cooking

I made these for the retreat for my internship - I was in charge of bringing a breakfast food item. Yum! Everyone loved them, but I found the glaze soaked in a bit too much, so I'd put it on *right* before serving, next time I try these.

Blueberry Scones:

2 cups of flour

1 tbsp baking powder

1/2 tsp salt

2 tbsp sugar

5 tbsp unsalted butter, cold, cut into chunks

1 cup heavy cream, plus a little more for brushing on top of scones

1 1/2 cups of fresh blueberries

Preheat the oven to 400 degrees. Sift together the dry ingredients into a bowl. Using 2 forks, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Make a well in the center and pour in the heavy cream. Fold everything together until just mixed; do not over work the dough. Fold the blueberries into the dough, taking care not to mash the berries

Press the dough onto a lightly floured surface and form into a rectangle. Cut the rectangle in half then cut the pieces into half again, giving you 4 squares. Cut the squares in half on a diagonal to give you a triangle shape.

Place the scones on a baking sheet lined with a silpat mat then brush the top with a bit of heavy cream. Bake for 15-20 minutes or until golden brown. Let the scones cool a bit before you apply the lemon glaze

Lemon Glaze:

1/2 cup freshly squeezed lemon juice

2 cups confectioners' sugar, sifted

1 lemon, zest finely grated

1 tbsp unsalted butter

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