Easy Blueberry Scones

Step 1 -Preheat the oven to 400 degrees F.

Step 2 -Line a baking sheet with parchment paper.

Step 3 -In a large bowl, sift 2 cups of the flour, 3 tablespoons of the sugar, the baking powder, and the salt.

Step 4 -Cut the butter into the dry ingredients mixture and mix until a rough crumb texture is formed, being careful not to overwork or melt the butter.

Step 5 -Gently fold the blueberries and the lemon zest into the flour mixture.

Step 6 -In a small bowl, whisk 1/3 cup of the heavy cream, the eggs, and 1 teaspoon of the vanilla extract.

Step 7 -With a spatula, combine the wet ingredients mixture with the dry ingredients mixture until a dough forms.

Step 8 -Using the extra flour, lightly dust a flat work surface.

Step 9 -Place the dough onto the floured work surface and knead it a few times.

Step 10 -Pat the dough into 6-inch round balls.

Step 11 -Using more of the extra flour, dust a knife.

Step 12 -Using the prepared knife, cut the dough balls into four even parts each.

Step 13 -Cut each dough part in half diagonally to create eight wedges.

Step 14 -Place the dough wedges on the prepared baking sheet.

Step 15 -Brush the tops of the scones with the extra heavy cream and sprinkle them with the extra sugar.

Step 16 -Bake the scones in the oven until golden-brown, about 20-22 minutes.

Step 17 -Let the scones sit on the baking sheet out of the oven to cool slightly, about 5 minutes.

Step 18 -Transfer the scones to a wire rack.

Step 19 -While the scones cool, combine the powdered sugar, the remaining vanilla extract, the orange juice, and the remaining heavy cream to create the glaze topping.

Step 20 -Drizzle the glaze over the still-warm scones.

Step 21 -Serve the scones warm.