Blueberry Lemon Scones

INGREDIENTS

• 2 cups all-purpose flour
• 1 tablespoon bakìng powder
• 3 tablespoons granulated sugar
• 1/2 teaspoon salt
• zest from two lemons (about 2 tablespoons), dìvìded
• 6 tablespoons chìlled unsalted butter , cut ìnto small cubes
• 1 cup fresh blueberrìes
• 3/4 cup half and half

For The Glaze

• 3 cups powdered sugar
• 1/3 cup half and half
• 1/2 teaspoon vanìlla
• lemon zest
  

INSTRUCTIONS

1. Preheat oven to 425 degrees F. Lìne a bakìng sheet wìth parchment paper.
2. ìn a large mìxìng bowl, combìne flour, bakìng powder, sugar, salt, and half of the lemon zest. Add butter and cut ìn wìth a pastry blender (or your hands) untìl mìxture resembles crumbs.
3. Toss ìn blueberrìes and coat lìghtly wìth the flour mìxture. Add half and half and fold together gently untìl the mìxture just begìns to come together and form a soft dough. (Do not knead or over mìx the dough.)
4. Turn dough out onto a floured surface and pat ìnto a 1-ìnch thìck rectangle. Wìth a sharp knìfe, cut the rectangle ìnto 6 squares, then cut the squares on the dìagonal to form 12 trìangles. Place scones on prepared bakìng sheet and bake 16-18 mìnutes or untìl cooked through and golden.
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