For The Scones For The Lemon Icing

For The Scones

1. Whisk flour, sugar, lemon zest, baking powder, and salt together in a large bowl. Grate the frozen butter and add it to the flour mixture and combine until the mixture crumbles. Place the bowl in the freezer.
2. Whisk the double cream, egg, and vanilla extract together in a small bowl. Remove the flour mixture from the freezer and drizzle the cream mixture over the flour mixture. Next add the blueberries, then gently mix together with a spatula until ingredients are just combined.
3. Lightly flour a work surface/counter. Pour the very sticky dough onto the counter and, with floured hands, work dough into a ball. If it’s too sticky, add a little more flour. If it seems too dry, add a dash more heavy cream. Press into an 8-inch disc, about 1 inch thick. Using a sharp knife, cut the disc into 8 wedges.
4. In a small bowl, mix the remaining 1tbsp cream with the water, then brush it on the scones. If you want the scones to be a little sweeter, sprinkle sugar on top.
5. Place scones on a plate and refrigerate for at least 15 minutes.
6. Preheat oven to 204°C.
7. Line a large baking sheet with parchment paper Arrange chilled scones 2–3 inches apart.
8. Bake for 22–25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and let cool for 5 minutes then top with the icing (see below).

For The Lemon Icing

1. Whisk the icing sugar and lemon juice together in a small bowl. Drizzle over warm scones.