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Preheat the oven to 400 degrees Fahrenheit.
In a large bowl sift together the dry ingredients; flour, baking powder, salt, and sugar. Add the dry ingredients to a KitchenAid stand mixer fitted with a paddle attachment.
Add the cold cubed butter to the mixer and mix on medium-low speed until coarse crumbs start to appear (about 1-2 minutes).
Then add in the lemon zest and half of the blueberries. Begin to mix on low and pour in the heavy cream. Then add in the rest of the blueberries and mix until almost all the crumbs have come together, but not fully incorporated.
On a lightly floured surface lay the dough out and form into a ½-inch thick circle. Then using a bench knife (or sharp knife) cut 8 equal pieces.
Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 20 minutes until golden brown. Let the scones cool for at least 20 minutes before you apply the glaze.
In a large bowl mix the lemon juice with the confectioners' sugar until dissolved and it's smooth without any lumps.
Then drizzle the lemon glaze over the top of the scones. Let the scones sit a few minutes, then repeat again with another layer of glaze until all the glaze is used.