Blueberry Scones with Lemon Glaze

Ingredients:

Blueberry scones

• 2 cups of flour
• 1 tbsp baking powder
• 0.5 tsp salt
• 2 tablespoons of sugar
• 5 tbsp (70 g) cold butter, cut into large cubes
• 1 cup fresh blueberries
• 1 cup heavy cream, plus extra for greasing the scones

Lemon glaze

• 0.5 cup freshly squeezed lemon juice
• 2 cups powdered sugar, sifted
• 1 tbsp (15 g) butter
• 1 lemon, grate the zest on a fine grater

Preparation:

1. Preheat oven to 205°C.
2. Sift dry ingredients: Combine flour, baking powder, salt, and sugar. Using 2 forks or a pastry cutter, cut in the butter until the pieces are coated with flour. The mixture should resemble coarse crumbs. Stir in the blueberries. Be careful not to crush or damage the berries, as their bright pigment will stain the batter. Make a well in the center of the mixture and pour in the heavy cream. Stir to combine; do not overwork the batter.
3. Turn the dough out onto a floured surface and shape it into a rectangle measuring approximately 12 x 3 x 1.3 inches. Cut it in half, then cut each half in half again, resulting in 4 squares (each 3 inches on a side). Cut each square in half diagonally to create isosceles triangles. Place the scones on an ungreased baking sheet and lightly brush the tops with heavy cream. Bake for 15-20 minutes until they are beautifully golden. Let cool slightly before glazing.
4. You can make lemon glaze in a double boiler, or for a simpler option, microwave it. In a heatproof bowl set over a pan of simmering water, or in a microwave-safe bowl, whisk together the lemon juice and powdered sugar until dissolved. Using a whisk, whisk in the butter and lemon zest. Continue whisking (if using a double boiler), or microwave for 30 seconds. Whisk to break up any lumps, and drizzle the glaze over the tops of the scones. Let it set for about a minute before serving.