Blueberry Scones with Lemon Glaze

Makes 8 Scones
Adapted from Tyler Florence 

For the Scones:
2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon kosher salt
2 tablespoons granulated sugar
5 tablespoons unsalted butter, cold and cut into cubes
1 cup heavy cream
1 cup fresh blueberries

For the Lemon Glaze:
1/4 cup freshly squeezed lemon juice
1 cup confectioner's sugar, sifted
1/2 lemon's zest
1/2 tablespoon unsalted butter

Preheat the oven to 400 degrees Fahrenheit.

Sift together the dry ingredients for the scones into a food processor. Gradually pulse the butter into the dry mixture until it has a downey look. Make a well in the center and pour in the heavy cream. Pulse 2-3 times until just incorporated. If it's a bit too dry, add 1 or 2 tablespoons of cold water. Do not overwork the dough. Scrape the dough out of the processor and spread the dough out on a lightly floured surface. Then, sprinkle/fold/press on the blueberries and then fold over itself. The dough will be fairly dry.

Form the dough into a 12x3x2" rectangle. Cut the rectangle in half and then in half again so you have 4 rectangles. Cut each rectangle on the diagonal so you have 8 triangles. Place the scones on an ungreased cookie sheet and brush the top with a wee bit of heavy cream. Bake for 18-22 minutes until golden brown. Let the scones cool slightly while you make the glaze.

To make the glaze, mix the lemon juice and confectioner's sugar in small bowl until the sugar dissolves. Add in the lemon zest and butter. Microwave the mixture for 30 seconds or so and then whisk the mixture until smooth. Drizzle the glaze all over the scones and allow to rest a minute before serving. Delish!