• Preheat oven to 400℉
• In a large bowl, sift flour, baking powder and mix with sugar, salt and lemon zest
• Cut butter into mixture with a pastry knife or rub it in
• Gently fold blueberries into mixture
• Make a well in the centre of the mix and add the cream
• Stir carefully with a metal spoon to combine. Don't overmix.
• Tip the mixture onto a floured board or silipad and with lightly floured hands, pat the dough into a circle
• slice into 8-10 wedges with a pastry cutter or pizza cutter.
• Brush the tops with heavy cream.
• Put on an ungreased baking tray and bake for 15-20 min until the tops are lightly golden
• Remove from oven and transfer to a cooling rack.
• While the scones are cooling, make the glaze.

GLAZE

• Melt butter in microwave
• Add icing sugat and stir into a smooth paste.
• Add lemon juice and stir til all sugar is dissolved.
• Drizzle over scones.