BLUEBERRY-LEMON SCONES

I made these scones on Saturday, refrigerated them and baked them Sunday morning.  They are so fresh and delicious.  They are delicious warm and at room temperature.

2 cups all-purpose flour

⅓ cup granulated sugar

1 T lemon zest (about 1 large lemon)

1 T baking powder

½ t sea salt

½ cup unsalted butter, frozen

½ cup heavy cream

1 large egg

2 t pure vanilla extract

1 cup fresh or frozen blueberries

Whisk flour, sugar, lemon zest, baking powder, and salt together in a large mixing bowl.

Grate the frozen butter, using a box grater.

Add butter to the flour mixture and combine with a pastry cutter until the mixture comes together in pea-sized crumbs.

Place bowl in freezer for 30 minutes.

Whisk the heavy cream with the egg and vanilla extract in a small bowl.

Remove bowl of flour mixture from freezer.

Gradually pour cream mixture over the flour mixture.

Add the blueberries and gently mix together with a wooden spoon until ingredients are combined.

Lightly flour a work surface and turn out dough onto the surface.

With floured hands, work dough into a ball.

Press into a 8-inch circle and cut into 3 wedges or using a 2 ½ inch biscuit cutter, cut into 8 circles.

Brush scones with a little more cream, sprinkle with a little granulated sugar and refrigerate for 15 minutes or covered with plastic wrap, up to 24 hours.

Preheat oven to 400 degrees F.

Bake scones for 22 to 25 minutes.

Let cool 5 minutes, sprinkle with a little granulated sugar, and drizzle with the Lemon Glaze.

Lemon Glaze

1 cup confectioners' sugar

2-3 tablespoons lemon juice

Mix together in a small bowl, adding more lemon juice, if needed.

Drizzle over warm scones and serve.