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1.
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Preheat oven to 400 degrees. |
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2.
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Sift together flour, baking powder, sugar and salt. Using 2 forks, or a pastry knife, or even your fingers, cut the butter into the flour mixture until it looks like coarse crumbs.
Add the blueberries and toss to distribute them evenly. Make a well in the center of the mixture and add the cream. Now gently fold everything together to incorporate. This is important: don’t overwork the dough or crush the blueberries. You are just trying to moisten the flour mixture so that it will hold together. |
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3.
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Turn the dough out onto a lightly floured surface. Gently press dough into an circle. Don’t be concerned if the dough is just barely holding together. Use a large knife to cut the round of dough into 8 wedges. Transfer to a parchment paper lined baking sheet and bake for 15-20 minutes until lightly browned around the edges. Let cool for a bit before you add the glaze…otherwise it will just melt off. |
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4.
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For the glaze: sift confectioners sugar into medium bowl and whisk in lemon juice a bit at a time until you get a nice consistency that you can use to drizzle over the scones. (A fork works nicely for glazing.) Let the glaze dry for a few minutes before serving. |
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