• Pre-heat oven to 350° f.
• To a bowl, add your dry ingredients.
  270g all-purpose flour, 15g baking powder, 30g sugar, Pinch salt
• Cut the cold butter into small cubes and use your hand to blend the butter into the dry ingredients. To do this rub the pieces of butter into the flour between your hands until all the cubes of butter are smaller than peas.
  55g butter (cold)
• To your bowl add the blueberries and lemon zest.
  165g blueberries (fresh), zest of 1 lemon
• Mix together the lemon juice, heavy cream, and egg. Pour over the flour mixture.
  55g lemon juice, 105g heavy cream, 1 egg
• Use your fingers or a wooden spoon to mix the batter until just combined, paying mind to not crush the blueberries. The batter will be wet and sticky.
• Using a ½ cup measure (for 8 large scones or ¼ measure for 14-16 mini) scoop 8 dollops onto a baking sheet lined with parchment paper or a silicone baking mat.
• Bake the large scones for 18-20 minutes until a toothpick comes out clean and the scones have become golden on the edges.
• Transfer to a cooking rack after 5 minuetes to finish cooling.

Making the glaze

• To a small bowl add your powdered sugar.
  1 Cup confectioners sugar
• Whisk in 1 teaspoon of lemon juice at a time until you reach the desired glaze consistancy.
  lemon juice
• If you would like a thinner glaze, add more lemon juice. You can either use a spoon to drizzle the icing across the tops of the scones or dip them into the glaze once they are completely cooled.