Craving a sweet treat or something a little fancy for breakfast? These Blueberry Scones With Lemon Glaze are bursting with berries and the familiar tang of lemon. A perfect combination in every delicious bite!

Ingredients2 cups all-purpose flour plus a little more for dusting blueberries1 tablespoon baking powder1/2 teaspoon salt2 tablespoons sugar3 tablespoons unsalted butter, cold, cut in chunks1 cup heavy cream1 cup fresh, not frozen, blueberries

Instructions

1. Sift together flour, baking powder, salt, and sugar. Using 2 forks or pastry blender, cut in butter to coat the pieces with flour until mixture looks like coarse crumbs. Make a well in center and pour in heavy cream. Fold everything together just to incorporate; do not overwork dough. Toss blueberries in a little flour, then fold them into the batter, taking care not to mash or bruise them.
2. Gently press dough out on a lightly floured surface into a rectangle about 12x3x1-1/2 inches. Cut in half, then cut the 2 pieces in half again. Cut the squares in half on a diagonal.
3. Place triangles on ungreased cookie sheet and bake for 15 to 20 minutes until brown. Let cool a bit before applying glaze.

For glaze:

Ingredients1/2 cup fresh lemon juice2 cups confectioners' sugar, siftedzest of 1 lemon, finely grated1 tablespoon unsalted butter

Instructions

1. Preheat oven to 400 degrees F. To make glaze, mix lemon juice and confectioners’ sugar together in a microwave-safe bowl. Stir until sugar dissolves. Add zest and butter.
2. Microwave for 30 seconds on high. Whisk the glaze until smooth and drizzle over the tops of the scones. (Or make the glaze in a double boiler.) Let sit a minute before serving.