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1
Preheat oven to 400u00b0F.
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2
Start by sifting flour, baking powder, sugar and salt in a large mixing bowl. Next add the cold butter and using your hands, mix the butter into the dry ingredients. You can also use a pastry cutter if you have one. Mix the butter in until the mixture looks like a crumble.
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3
Fold in the blueberries and lemon zest and mix well.
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4
Make a little well in the center and pour in the half-and-half. With a wooden spoon (or your clean hands!) mix the dough. It will be very sticky! Do not over-mix it.
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5
Pour dough out onto a well floured board or surface. Using your hands, press out the dough into a rectangle. Cut lengthwise once and then horizontally three times so you end up with 6-8 squares. Then cut each square diagonally so you end up with 12-16 scones.
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6
Place scones on a baking sheet lined with parchment paper.
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7
For brushing the scones:
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8
Mix half-and-half and vanilla extract. Brush onto scones and then sprinkle with some sugar.
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9
Bake for 20 minutes or until golden brown and the blueberries are bursting.
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10
For the glaze:
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11
Mix confectioners sugar and lemon juice until consistency is slightly runny, like an icing or glaze. If it is too thick, add more lemon juice. If too thin, add more sugar.
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12
Drizzle with glaze when the scones have completely cooled. Enjoy!
