Blueberry Scones with Lemon Glaze

I love making this recipe when I know we will be having weekend guests! These scones are so good - and actually a lot more moist than scones usually are. The ingredients and measurements are from a recipe by Tyler Florence, but I use a much easier way to actually make the scones. I make the scones ahead of time and then make the glaze right before I serve them. They will keep for several days in the refrigerater and can be reheated easily.

Blueberry Scones

Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
5 tablespoons unsalted butter, cold, cut in chunks
1 cup heavy cream, plus more for brushing the scones
1 cup fresh blueberries

Lemon Glaze:
1/2 cup freshly squeezed lemon juice
2 cups confectioners' sugar, sifted
1 lemon, zest finely grated
1 tablespoon unsalted butter

Directions
Preheat the oven to 400 degrees F.
Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough (some say that using frozen blueberries helps to prevent bruising). Using a mechanical ice cream scooper, scoop the dough into a ball and release it onto an ungreased cookie sheet. Blush the tops with heavy cream. Bake for 15-20 minutes or until the tops are golden brown. Let them cool slightly before applying glaze.

For the glaze... you can either make it this way in the microwave or use a double boiler. Mix the lemon juice and confectioners' sugar together in a microwave-safe bowl. Stir until the sugar dissolves. Add the lemon zest and butter. Nuke it for 30 seconds on high. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.