LEMON BLUEBERRY SCONES WITH LEMON GLAZE

Ingredients

2 cups all-purpose flour
1/3 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
zest of 1 whole lemon
1 stick unsalted butter, frozen and grated
1/2 cup cold heavy whipping cream
1/2 pint fresh blueberries (1 cup)

Glaze/Drizzle
1 cup powdered sugar
freshly squeezed juice of half of the lemon you zested 

Instructions

1. Put a stick of butter into the freezer ahead of time so it will get good and frozen by the time you are ready to grate it and mix it with the flour mixture. 
2. Preheat the oven to 375 degrees F and line a baking sheet with parchment. I actually sprayed an 8 inch round stoneware baker (plus a smaller stoneware flat baker for overflow!)
3. Place the flour, sugar, baking powder, salt, and lemon zest in the bowl of a food processor, and pulse to combine.
4. Use a box grater to grate your frozen stick of butter on the largest slot side. Grating your butter will allow for the flakiest and tenderest scones, since the butter spreads itself through the mixture, and stays cold until it finally melts during the baking!!
5. Pulse the food processor until the mixture resembles coarse meal.
6. With the food processor running on low speed, stream in the cream.
7. When the dough gathers itself into a ball, turn off the food processor put the dough into a mixing bowl.
8. Gently knead/fold in the blueberries.
9. Press the dough into your round baker, or into a circle about 1 ½ inches deep on a sheet pan. If you have more than enough for one round, put any overflow onto another baking stone.
10. Score each round into 6 triangles with or bench scraper, and pull the triangles slightly away from one another slightly.
11. Bake the scones for 15 to 20 minutes, or until set in the centers and slightly golden on the bottoms.
12. Stir the powdered sugar and lemon juice together in a small bowl and drizzle the glaze over the cooled scones.