2 cups flour
6 tablespoons sugar
2½ teaspoons baking powder
¼ teaspoon salt
½ cup butter
1 egg
¼ cup cream
¼ cup milk
1 teaspoon vanilla
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1 cup frozen blueberries

Preheat oven to 375 F.

Combine flour, sugar, baking powder and salt.  Stir.  Cut butter into flour mixture with pastry blender until crumbly. Or pulse ingredients in food processor until crumbly.

In another bowl, mix egg, cream, milk, vanilla, lemon zest, and lemon juice.   Add flour mixture.  Mix together until a smooth dough is formed.   Gently stir in frozen blueberries.

Dough will be slightly sticky. Gather dough together and form into one ball. Transfer to a floured surface. Press into a 8-inch circle and cut into eight wedges with a sharp knife.   Place wedges two inches apart on a parchment lined baking sheet.   Bake 20-25 minutes or until golden brown. Remove from oven and cool.

1 cup powdered sugar
2-3 tablespoons fresh lemon juice

To make glaze, combine powdered sugar and lemon juice in small bowl and mix until smooth. Drizzle glaze over scones shortly before serving.

Makes 8 scones.