Lemon Blueberry Scones

2 cups flour

1 TBSP baking powder

3 TBSP sugar

½ tsp salt

4 TBSP butter

zest from one lemon

½ cup blueberries

¾ cup heavy cream

1 egg

juice from ½ lemon

powdered sugar

Sift together flour, baking powder, sugar, and salt. Cut in butter until like coarse crumbs. Toss with lemon zest and blueberries. (I cut in butter and mixed in zest and frozen berries using my Ninja.)

Mix egg and cream together and pour into flour mixture. Stir until dough forms. Turn onto floured surface and knead a little into a ball. Press to one-inch thick circle. Cut into six or eight wedges. Place on parchment paper on baking sheet.

Bake at 450 about 12 minutes. Cool 10 minutes.

Combine lemon juice with enough powdered sugar to make a glaze. Drizzle over warm scones.