Scones

• Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
• Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, salt, and lemon zest. The goal is to evenly distribute the dry ingredients.
• Incorporate Butter: Add the cold cubed butter to the dry ingredients. Use your fingertips or a pastry cutter to incorporate the butter into the flour. The goal is to have pea-sized bits of butter throughout the mixture. Some areas of the flour will still seem unincorporated.

  Note: The key here is to barely incorporate the butter, leaving it in small crumbles.
• Mix Wet Ingredients: In a separate small bowl, whisk together the lightly beaten egg, heavy cream, and vanilla extract.
• Combine Ingredients: Using a wooden spoon, gently add the wet ingredients to the dry ingredients and mix until just barely combined. Be careful not to overmix. Then, gently fold in the blueberries.
• Shape the Scones: Place the dough on a lightly floured surface. Gently pat it into an 8-inch round shape. Cut the dough into eight triangles and arrange them 1-2 inches apart on the prepared baking sheet. If desired, brush the top with heavy cream and top with coarse sugar.

  Optional: If the butter softens during handling, cover the dough with cling wrap and refrigerate for 15-30 minutes to firm it up.
• Bake: Bake in the preheated oven at 400°F (200°C) for 20-25 minutes or until golden brown. Let them cool on a wire rack before enjoying.
• Glaze (Optional): In a medium bowl, whisk together all the glaze ingredients until you achieve a smooth and spreadable consistency. If the glaze is too thick, you can add a teaspoon of milk to thin it. Once the scones have cooled to room temperature, drizzle the glaze across the top.