7tablespoonsunsalted butter(frozen and grated, or cold and cubed)
¾cupblueberries(fresh or frozen (not thawed))
2lemons(zested and juiced)
½lemon(zested and juiced)
In a mixing bowl, combine the flour, sugar, baking powder, lemon zest, and salt. Add the grated frozen butter and toss to incorporate. (Alternatively, use a pastry cutter to "cut" the butter into the flour until the mixture resembles coarse crumbs). Add the blueberries and toss gently to evenly distribute.
In a small bowl, whisk together the heavy cream, ¼ cup lemon juice, egg, and vanilla extract. Add to the flour mixture and gently stir just until the dough comes together. Turn the dough out onto a lightly floured board. Form the dough into a circle ¾ - one inch thick. Cut into 6 triangular pieces. Transfer to a parchment-lined baking sheet. Chill while the oven preheats.
Preheat the oven to 400 degrees. Bake the scones for 15-18 minutes until lightly browned. Let cool.
For the icing, in a small bowl, combine the powdered sugar, lemon zest, and enough lemon juice (about ½ lemon) to achieve desired consistency. Drizzle the icing over the scones.
The scones are best eaten the same day. Otherwise, store in an airtight container for 1-2 days.