Glazed Meyer Lemon and Blueberry Cream Scones

Makes 8 large or 10-12 small scones

Note: If you can't find Meyer lemons, then substitute regular lemons.

3 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons cold unsalted butter
2 large eggs
3/4 cup heavy cream
1 tablespoon Meyer lemon zest
2 teaspoons Meyer lemon juice
2/3 cup unthawed frozen blueberries

Egg Wash:
1 egg, lightly beaten OR 1 egg mixed with 1 teaspoon milk, lightly beaten

1/2 cup confectioner's sugar
1 teaspoon Meyer lemon zest (1/2 teaspoon if you'd like a less pronounced lemon flavor)
2 teaspoons Meyer lemon juice
a few drops of milk as needed 

1. Preheat oven to 425 degrees. Place oven racks in top and bottom thirds of the oven. Line two large baking sheets with parchment paper.

2. Combine flour, sugar, baking powder, and salt in a large bowl and stir.

3. Cut the butter into small pieces, and add to the flour mixture. Mix with a pastry blender or fork, until a coarse meal forms with tiny pea-sized butter pieces.

4. Whisk eggs and heavy cream in a small bowl. Stir in zest and juice. Add to the flour and butter mixture. Begin to gently mix with a spatula. Add the blueberries. Mix until just combined. (It's OK if a few berries bleed.) Do not over mix, or the dough will become leaden.

5. Using a floured surface, shape the dough into 1 large or 2 small disks, about 1/2-inch thick. With a wet knife (to make slicing easier) cut the dough into triangular shaped scones. Place scones on parchment paper-lined baking sheets. Brush scones with egg wash.

7. Bake scones for 15 minutes, rotating pans mid-way through, or until puffed and golden; transfer to a rack to cool.

8. For the glaze: Whisk all ingredients in a small bowl until smooth. The glaze should cling to the back of a spoon. For easy clean up, place a sheet of parchment paper underneath the wire rack before glazing the scones. Drizzle glaze over scones. Cool completely until the glaze hardens.

Recipe created by Susan Russo of Food Blogga.