FOR THE SCONES:
2 1/2 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon salt
2 1/4 teaspoons baking powder
6 Tablespoons unsalted butter, cold and cubed
1 cup blueberries
3/4 cup heavy cream, plus more for topping
1 1/2 teaspoons vanilla extract
2 Tablespoons lemon juice
2 1/2 teaspoons lemon zest
2 large eggs
FOR THE GLAZE:
1 1/2 cups confectioners’ sugar
1 Tablespoon whole milk
2 1/2 teaspoons lemon juice
1 1/2 teaspoons melted butter
1 teaspoon lemon zest
MAKE THE SCONES:
Preheat the oven to 400°F. Line a baking sheet with parchment paper or a Silpat.
In a medium bowl, whisk together the flour, sugar, salt and baking powder. Add the cubed butter, and using your fingers, work it into the flour until the mixture is the consistency of wet sand. Stir in the blueberries.
In a separate medium bowl, whisk together the heavy cream, vanilla extract, lemon juice, lemon zest and eggs. Add the wet ingredients to the flour mixture, gently stirring just until a wet dough forms and being careful not to mash the blueberries.
Transfer the dough onto a generously floured work surface and gather it into an 8-inch circle that’s about 3/4-inch thick. Cut the circle into 8 wedges then place each scone onto the baking sheet, spacing them at least 2 inches apart.
Brush the tops of the scones with additional heavy cream then bake them for about 20 minute or until they’re pale golden. Remove the scones from the oven and transfer them to a rack to cool completely while you make the glaze.
MAKE THE GLAZE:
Sift the confectioners’ sugar into a medium bowl then whisk in the milk, lemon juice, melted butter and lemon zest until well-combined. (If the glaze is still too thick, whisk in additional lemon juice, 1 teaspoon at a time, until it thins to your desired consistency.)
Drizzle or pipe the glaze over the completely cooled scones. Let the scones sit for at least 15 minutes before serving.