• Preheat your oven to 400 degrees F. Spray a rimmed baking sheet with non stick spray, or use a round piece of parchment paper.
• Whisk the dry ingredients and lemon zest all together in a large mixing bowl.
  2 cup flour, ⅓ cup granulated sugar, 1 tablespoon baking powder, ¾ teaspoon salt, 1 tablespoon lemon zest
• Using a box grater, grate the stick of cold or frozen butter into the bowl of mixed dry ingredients. Toss the grated butter and flour together to lightly coat the grated butter with flour.

  PRO TIP: Freeze or chill the stick of butter, then grate it the flour mixture. Cold butter is key to these scones staying moist and having a light textured crumb.
  ½ cup butter
• Continue breaking the grated butter into the flour until it's loose and crumbly, for just 1 minute. You will have a coarse mixture of loose flour and flour coated butter bits in the bowl. Don't over mix. Make a well in the center.
• Whisk the cream, egg, and vanilla in a small bowl and pour into the center of the flour mixture. Use a spatula to fold together until lightly mixed.
  1 large egg, ⅔ cup heavy cream, 1 teaspoon vanilla extract
• Add the blueberries and fold into the dough gently. Tip the dough out onto a floured work surface.
  1 ½ cup blueberries
• Using your hands, gather the dough into a round disc, gently flattening into an 8" wide disk and cut into 6 - 8 wedges.
• Place the blueberry scone wedges on a parchment covered baking sheet and brush the tops with a little cream. You can sprinkle with coarse sugar also if you don't plan to drizzle with icing.
• Bake in the preheated oven for 25 to 28 minutes, or until golden brown.
• When you remove the blueberry scones from the oven, let them cool down before transferring to a plate or drizzling with icing.

Simple Icing

• Mix the powdered sugar and milk together in a small bowl, drizzle on the scones when they have cooled.