Blueberry Scones

Steps

• Preheat oven to 200°C. In a large bowl, sift the flour and baking powder. Add sugar, salt, then whisk all together.
  
• Add the butter, using a pastry cutter or fork, cut in butter until the largest pieces are the size of peas. The mixture should look like coarse crumbs.
  
• Add blueberry and fold into the mixture. Take care not to mash or bruise the blueberries. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.
  
  
• Pat dough into a 6-inch square about 1 1/4 inches thick. Using a knife, cut into triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 20 minutes or until golden brown.
  
• lemon glaze: In a double boiler, add the butter, zest of one organic lemon, powdered sugar, and 3 Tbsp freshly squeezed lemon juice. Simply whisk all together until dissolved in a heatproof bowl over a pot of simmering water.
  
• Drizzle lightly the glaze over the top of the scones.