Glazed Lemon Blueberry 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.