Step 1

Preheat oven to 400 F.

Step 2

In a large bowl, sift together flour, sugar, baking powder, salt, and cinnamon. Add butter and using hands or a pastry cutter, cut the butter into the flour until the size of peas, working quickly so the butter stays cold. Carefully fold in blueberries so they don’t burst.

Step 3

In a small bowl, combine buttermilk and 1/2 cup heavy cream.

Step 4

Make a well in the center of the flour mixture, then pour in the liquid mixture. Use a spatula to carefully fold the ingredients until the liquid is just incorporated.

Step 5

Roll dough out onto a lightly floured surface, adding more flour as needed if too sticky to work with. Press down into a a small rectangle, about 6-inches by 8-inches. Cut the dough in half once horizontally and twice vertically to create 6 equal rectangles. Slice each rectangle in half diagonally to form 12 triangle-shaped scones. Carefully transfer scones to silpat or parchment-lined baking sheet.

Step 6

In a small bowl, whisk together egg and 1 tablespoon heavy cream. Brush the tops of the scones with egg wash, then bake for 16-18 minutes, or until scones are lightly golden brown. Let cool 5 minutes in pan, then transfer to a wire rack to cool completely.

Step 7

While scones are cooling, combine confectioner’s sugar and half the lemon juice in in a small bowl. Whisk until combined, adding more lemon juice as needed to reach desired glaze consistency. When scones are cool, drizzle lemon glaze on top.