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In a large bowl, mix together flour, sugar, baking powder and lemon zest.
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Mix butter into flour mixture
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Gently toss in blueberries
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Add half and half and toss together.
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With your hands, gently knead dough so it comes together, being careful to not squish blueberries.
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On a lightly floured surface, for an 8 inch circle
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Slice into 8 wedges
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Transfer to a parchment line baking sheet
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Brush top of scones with half and half
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Place wedges just slightly apart in a circular shape
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Bake at 425 degrees for 25 minutes
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Let cool for about 5 minutes on baking sheet
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Mix glaze and drizzle over cooked scones
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Serve while still warm