0 Grate 1/2 cup of salted butter and place in the freezer while you prepare the other ingredients
1 In a small bowl, whisk 1 large egg with 1/2 cup of heavy cream and 1 teaspoon of pure vanilla extract and set aside
2 In a large bowl, whisk 2 cups of all purpose flour, 1/3 cup of granulated sugar, 2 teaspoons of baking powder, 1/2 teaspoon of salt and 1 tablespoon of fresh lemon zest
3 Add the frozen grated butter into the dry ingredients and quickly mix until evenly distributed
4 Add a heaping cup of fresh blueberries and the heavy cream mixture and mix until combined
5 Transfer the crumbly dough onto a floured surface and quickly knead the dough to bring it together and form into an 8” round (handle the dough as little as possible)
6 Use a sharp knife or pastry cutter to divide the round into 8 equal wedges
7 Place the wedges onto a baking sheet or into a cast iron skillet and chill in the freezer while you preheat your oven
8 Preheat your oven to 400°
9 When the oven is preheated, quickly brush the tops of the scones with heavy cream and sprinkle with course sugar
10 Bake in a 400° oven for 24-27 minutes
11 While the scones are baking, whisk 1-2 teaspoons of fresh lemon juice into a cup of confectioners sugar until you have a thick, smooth glaze
12 When the scones have a dry, golden brown top, transfer them out of the oven and let them cool for 5 minutes
13 Add your lemon glaze and enjoy warm!
14 Store fully cooled leftovers in an airtight container at room temperature for up to 2 days
