Lemon Glazed Blueberry Scones

Ingredients

½ cup heavy cream, plus 2 tablespoons (divided)

¼ cup sugar

Zest from one lemon

1 teaspoon vanilla

1 large egg, beaten

2 cups AP flour

1 tablespoon baking powder

½ teaspoon salt

3 tablespoons butter, cut into small chunks, then frozen

¾ cup frozen blueberries

¼ cup slivered almonds

Directions

Preheat oven to 375 degrees.

In a medium bowl whisk together cream, sugar, lemon, vanilla, and egg until the egg is beaten and the mixture thoroughly combined.

In another bowl whisk together flour, baking powder, and salt.  Add in butter and using a fork or your hands to cut it in until it looks like coarse meal, do not over mix.

Fold in blueberries and almonds.

Add liquid and stir until just moist.

Turn dough out onto a floured surface and pat together into a 8 inch circle (Dough will be sticky). 

Cut dough into 8 wedges, and place separated wedges on a parchment lined baking sheet.

Brush with remaining cream.

Bake for 20 to 25 minutes or until the tops turn golden brown and the center is cooked.

Lemon glaze

½ cup powdered sugar, sifted

1 tablespoon milk

1 tablespoon fresh squeezed lemon juice

Stir all ingredients together. Drizzle over the top of warm scones.