Instructions

1. 1
   Whisk flour, sugar, baking powder, salt, and lemon zest together in a large bowl.
2. 2
   Grate the frozen butter using a box grater and add it to the flour mixture.
3. 3
   Use a pastry cutter or your fingers to work the butter in until the mixture resembles coarse meal.
4. 4
   In a small bowl, whisk the heavy cream and egg together.
5. 5
   Pour over the flour mixture.
6. 6
   Gently fold the dough together with a spatula, adding the fresh blueberries halfway through.
7. 7
   Do not overwork or the berries will burst.
8. 8
   Turn the dough out onto a lightly floured surface and gently press into an 8-inch disc.
9. 9
   Cut into 8 equal wedges.
10. 10
    Place scones on a baking sheet lined with parchment paper.
11. 11
    Brush the tops lightly with a tablespoon of heavy cream.
12. 12
    Chill the shaped scones in the refrigerator for 15 minutes while preheating the oven to 400°F (204°C).
13. 13
    Bake for 18 to 22 minutes until golden brown.
14. 14
    Let cool slightly, then drizzle with the lemon glaze before serving.