Preheat the oven to 400 degrees F. Mix together the flour, salt, sugar and baking powder. Cut butter into the dry mixture using a pastry blender. Make a well and pour in the cream. Fold to incorporate. Don't over mix! Add the blueberries.
Press dough into a 12" by 3" rectangle. Cut into four three inch squares, then cut squares in half diagonally. These can be cut in half again to make 16 smaller scones or left bigger to make 8 bigger scones. Place scones on an ungreased cookie sheet and brush the tops with heavy cream. Bake 15 to 20 minutes. Cool slightly and drizzle with Lemon Glaze.
Melt butter, add powdered sugar and lemon juice and blend together.
Ingredients
Directions
Preheat the oven to 400 degrees F. Mix together the flour, salt, sugar and baking powder. Cut butter into the dry mixture using a pastry blender. Make a well and pour in the cream. Fold to incorporate. Don't over mix! Add the blueberries.
Press dough into a 12" by 3" rectangle. Cut into four three inch squares, then cut squares in half diagonally. These can be cut in half again to make 16 smaller scones or left bigger to make 8 bigger scones. Place scones on an ungreased cookie sheet and brush the tops with heavy cream. Bake 15 to 20 minutes. Cool slightly and drizzle with Lemon Glaze.
Melt butter, add powdered sugar and lemon juice and blend together.