Blueberry Scones with Lemon Glaze

This recipe came from my friend MariLee. I thought it was a little funny there was no egg. It may be easier to work with if an egg was added. But, they are yummy!

Sift:

2 cups flour
1 T baking powder
1/2 tsp salt
2 T sugar

Cut in:

5 T butter, cold, cut in chunks

Make a well in the center and pour in :

1 c heavy cream

Fold everything together. Do not overwork the dough.

Fold in carefully:

1 c blueberries (fresh or frozen. I would actually use less than a cup)

Press the dough out on a lightly floured surface into a rectangle about 12 x 3 x 1, 1/4. Cut rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3 inch) squares. Cut the squares in 1/2 on a diagonal to give you the triangle shape.  Place scones on an ungreased cookie sheet and brush the tops with heavy cream.

Bake at 400 for 15-20 minutes. Let cool

Glaze

Mix and microwave for 30 seconds:

1/4- 1/2 c lemon juice (3-4 lemons)
2 cups powdered sugar

Add:

1 lemon zest
1 T butter

Drizzle over scones