Scones:

Preheat the oven to 400 degrees F.

Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Add half the lemon zest and mix through. Using hands, 2 forks, or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs with some larger pieces. You’ll know it’s right when you can squeeze a portion of it in your hand and it sticks together.

Add blueberries, then make a well in the center and pour in the cream, holding back a tablespoon or two. Fold everything together just to incorporate; do not overwork the dough. You may need a little less or more cream to make the scones come together so add the remainder and a little more if needed.

Gently press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches high. Cut in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut each square in 1/2 on a diagonal to give you the classic triangle shape.

Place the scones on an ungreased cookie sheet (or into a scone pan, pressing lightly to fill pan). Bake for 15 to 20 minutes until light golden brown. Let the scones cool before applying the glaze.

Glaze:

Melt butter in a medium-sized bowl. Add the rest of the lemon zest, then whisk in the confectioner’s sugar until dissolved. Drizzle over scones and let sit for several minutes to let the glaze dry.