Blueberry Lemon Scones with Lemon Glaze

Instructions:

1. Whisk together the all-purpose flour, granulated sugar, baking powder, salt, and 1 tablespoon of lemon zest in a large mixing bowl.
2. Use a pastry cutter or sturdy fork to cut in the chilled, cubed butter until the mixture resembles coarse crumbs with a few pea-sized chunks remaining.
3. In a separate bowl, whisk together the cold heavy cream, egg, and vanilla extract.
4. Pour the wet ingredients into the dry mixture and fold gently with a spatula until just combined.
5. Carefully fold in the fresh blueberries until the flour just disappears.
6. On a floured surface, press the dough into an 8-inch disc, approximately 1-inch thick.
7. Cut the disc into 8 equal wedges.
8. Bake at 400°F (200°C) for 18-22 minutes until the edges are mahogany-colored and the tops are golden.
9. While scones cool slightly, whisk together powdered sugar, lemon juice, and 1 teaspoon of lemon zest until smooth.
10. Drizzle the lemon glaze over the warm scones before serving.