INGREDIENTS
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For the scones:
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4 cups flour plus 1 Tablespoon for the blueberries
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2 Tablespoons sugar
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2 Tablespoons baking powder
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2 teaspoons salt
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3/4 pound of cold unsalted butter, diced
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4 eggs, lightly beaten
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1 cup cold heavy cream
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1 teaspoon vanilla
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1 cup dried blueberries
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zest of one lemon
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For the glaze:
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1 cup confectioner’s sugar
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2 Tablespoons fresh lemon juice
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1 teaspoon vanilla