Blueberry Scones - Heidi Thomson

4 c flour

2 T baking powder

4 T sugar

2 tsp salt

10 T cold butter

1 ½ cup blueberries

2 c cream

Lemon Glaze:

1 T lemon zest – 1 lemon

½ c lemon juice

2 c powdered sugar

1 T butter

Sift first four ingredients into mixing bowl. Add butter cut into chunks, mix until it resembles coarse oatmeal. Add blueberries and mix gently by hand. Add cream mix  by hand into ball. Dump out on counter and roll into a log.  Cut into squares, then cut squares into triangles. Bake at 400 for 30-35 minutes or convection 350 for 25-27 minutes. Top with glaze.

Glaze: Add ingredients into a bowl. Cook over double boiling, stirring constantly. Drizzle over warm scones.