Here is a recipe that I found and just had to try. This on I found on the Food Network site, it is a Tyler Florence recipe. I decided to finally make it a couple of a few weeks ago. I thought I would share it, so here it is.....
2 cups all purpose flour
1 T. baking powder
1/2 tsp. salt
2 T. sugar
5 T. unsalted butter, cold and cut into chunks
1 cup fresh blueberries
1 cup heavy whipping cream, plus a little more for brushing the scones
1/2 cup fresh squeezed lemon juice
2 cups confectioners sugar, sifted
1 T. unsalted butter
1 lemon zest, finely grated
Preheat oven to 400 degrees
Sift together the dry ingredients, the flour, baking powder, salt and sugar. using 2 forks or a pastry blender, cut in the butter to coat the pieces with flour. The mixture should look like course crumbs.
Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong in color and will bleed into the dough. Make a well into the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.
Press the dough out on a lightly floured surface into a rectangle about 12 x 3 x 1 1/4 inches. Cut the rectangle into half then cut the piece in half again, giving you 4 - 3inch squares. Cut the square in 1/2 on a diagonal to give you a classic triangle shape. Place the scones on a ungreased cookie sheet and brush the tops with a heavy cream. Bake for 1 - 20 minutes until beautiful and brown. Let the scones cool a bit before you apply glaze.
You can make the lemon glaze in a double broiler, or a simple alternative, you can zap in the microwave. Mix the lemon juice with the confectioners sugar until dissolved in a heat proof bowl over a pot of simmering water for a double broiler method, or a microwave safe bowl. Whisk in the buttered lemon zest, either nuke the glaze for 30 seconds or continue whisking in the double broiler. Whisk the glaze to smooth out the lumps then drizzle the glaze over the scones. Let it set a minute before serving.