Blueberry Scones with Lemon Glaze

Another episode coming to you from my mom's kitchen, as we just visited over the weekend.  She made these for us once before and we loved them, had to do again so I could get them in my blog (and, you know, enjoy eating them again lol)!  This makes 8 scones, with a serving being 1 or 2 (the latter would be a bit much, I think). I give these a 10 of 10--they are not overly sweet, just enough to get the day started, and don't take too long :)

Link to my YouTube video of preparation: https://www.youtube.com/watch?v=VLPoBHvhIVo

Original recipe link: http://www.foodnetwork.com/recipes/tyler-florence/blueberry-scones-with-lemon-glaze-recipe-1914780

Ingredients:

2 c. all-purpose flour
1 T. baking powder
1/2 tsp. salt
2 T. sugar
5 T. cold unsalted butter, cut into small chunks
1 c. fresh blueberries
1 c. heavy cream, plus slightly more for brushing the scones (*note: we actually used half-and-half this time, as it was what we had on hand.  While it did work and they were still very tasty, the cream makes for a nicer texture.)

lemon glaze--

1/2 c. freshly squeezed lemon juice (think this took 4 or 5 lemons)
2 c. powdered sugar, sifted (or not sifted, as I forgot this time--turned out fine, just had to whisk longer)
1 T. unsalted butter
zest of 1 lemon

Instructions:

1. Heat oven to 400°F.

2. Sift together dry ingredients (flour, baking powder, salt, sugar).  Using a fork or pastry blender, cut in the butter to coat the pieces with the flour--mixture should look like coarse crumbs.

3. Gently fold the blueberries into the batter, being careful to not mash or bruise them (you want them to stay whole).

4. Make a well in the center of the batter and pour in the heavy cream.  Fold to just until incorporated--do not overwork the dough!

5. Press the dough out on a lightly floured surface, forming a rectangle 12" x 3", with the dough 1 1/4" deep (no, I didn't measure exactly, just used fingers to estimate).

6. Cut the dough in half width-wise and then in half again, forming 4 equal 3" squares.  Cut each square in half diagonally.

7. Place scones on an ungreased non-stick cookie sheet and brush tops of scones with a little heavy cream.  Bake for 15-20 min, until lightly browned all over.

8. Meanwhile, make the lemon glaze: prepare a double boiler (or do this part carefully in microwave, as described in original recipe).  In the top of the double boiler, whisk together lemon juice and powdered sugar until no lumps of sugar remain.

9. Add the butter and lemon zest, whisking to combined until fully melted.  Let cook over double boiler for a minute or two before removing from heat, whisking occasionally.

10. Let scones rest on sheet at least 1 minute after removing from oven before transferring to plates to serve.  Drizzle each with a bit of the lemon glaze and enjoy!