*Blueberry Scones with Lemon Drizzle Icing*
Makes 8

These lovely scones are tender and moist and oh so very delicious.  Chock full of blueberries and covered with a lucious lemon drizzle icing these are pleasing on all levels.  Use only fresh blueberries in these as frozen ones will bleed and spoil the look of this lovely scone.

225g plain flour (1 3/4 cup)
1 TBS baking powder
1/2 tsp salt
2 TBS caster sugar
5 TBS cold, unsalted butter
250ml of double cream (1 cup plus 2 TBS)
8 ounces fresh blueberries, toss with 1 TBS flour
Lemon Drizzle:
4 ounces freshly squeezed lemon juice (about 1/2 cup)
280g of icing sugar, sifted (2 cups)
1 TBS unsalted butter

Pre-heat the oven to 200*C/400*F.  Sift the flour, baking powder, salt and caster sugar into a bowl.  Whisk together to combine.  Add the cold butter and using your fingertips, rub the butter into the flour mixture until it forms coarse crumbs.  Make a well in the centre of the mixture and dump in the cream all at once.  Stir with a fork just to combine, without overworking the dough.  You may need a bit more cream.  The dough should be soft, but not sticky, nor crumbly.  Fold in the blueberries, leaving any excess flour out.  Gently mix them in without crushing them. 

Pat the dough out onto a lightly floured surface into a 12 by 3 1/2 inch rectangle, about 1 inch thick.  Cut into 4 equal squares, and then cut each square diagonally into even triangles.  You should have 8.  Place onto a lightly greased baking tray and bake for 15 to 20 minutes until golden brown.  Remove from the oven to a wire rack to cool somewhat before glazing.

To make the glaze, sift the icing sugar into a microwave proof bowl.  Whisk in the lemon juice and stir to melt the sugar.  Add the butter and place in the microwave. heat for 30 to 45 seconds on high.  Whisk again to smooth out any lumps and then drizzle decoratively over the warm scones.  Let set before serving.  Delicious!!