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1
Preheat the oven to 400 degrees F.
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2
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.
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3
Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.
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4
Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough.
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5
Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches.
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6
Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares.
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7
Cut the squares in 1/2 on a diagonal to give you the classic triangle shape.
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8
Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream.
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9
Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.
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10
Technically you should make this simple lemon glaze in a double boiler (i.e. over a pot of simmering water with a heatproof bowl set on top) but it's even simpler to zap it in the microwave.
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11
Mix the lemon juice and confectioners' sugar together in a microwave-safe bowl.
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12
Stir until the sugar dissolves.
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13
Add the lemon zest and butter.
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14
Nuke it for 30 seconds on high.
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15
Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones.
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16
Let it set a minute before serving.
