Step 1

Prep: Preheat oven to Line a baking sheet with parchment paper.

Step 2

Mix Dry Ingredients: Whisk together flour, sugar, baking powder, salt, and lemon zest for even distribution. Add the cold cubed butter. Using your fingertips or a pastry cutter, incorporate the butter into the flour, leaving pea-sized bits of butter. At this stage, there will be loose flour.*The key here is to barely incorporate the butter. There will be pea-sized crumbles of butter, and the flour will seem unincorporated in places. This is the desired outcome.

Step 3

Mix Wet Ingredients: In a small bowl whisk egg, cream, and vanilla extract.

Step 4

Combine Ingredients: Using a wooden spoon, add the wet ingredients into the dry ingredients until just barely combined. Gently fold in the blueberries.

Step 5

Shape: Place the dough on a lightly floured surface. Gently pat into an 8 inch round shape. Cut into eight triangles and arrange 1-2 inches apart. Brush with heavy cream and, if desired, top with coarse sugar—place triangles on the baking sheet.Optional: If the butter has become soft, cover with cling wrap and place in the refrigerator for 15 -30 minutes.

Step 6

Bake: Bake at 400f/200c for 20 - 25 minutes or until golden brown. Let the scones cool before eating.

Step 7

Glaze (Optional): In a medium bowl, whisk together all of the glaze ingredients together. The glaze should be at a spreadable consistency. If the glaze is too thick, add a teaspoon of milk. Drizzle the glaze across the top.