Preparation Steps

• In a large bowl, whisk together the flour, sugar, lemon zest, baking powder, and salt. Using the large holes of a box grater, shred the frozen butter. Add the butter to the flour mixture and blend until the mixture comes together in pea-sized crumbs. Place the bowl in the freezer before continuing.
• In a small bowl, whisk together ½ cup of the heavy cream, the egg, and vanilla extract. Remove the flour mixture from the freezer. Drizzle the cream mixture over the flour mixture and add the blueberries. Gently mix together with a spatula until everything appears moistened and the ingredients are just combined.
• Lightly flour a work surface. Pour the crumbly mixture onto the surface and, with floured hands, work the dough into a ball. Press the dough into an 8-inch disc, about 1 inch thick. Cut the disc into 8 wedges.
• Mix the remaining 1 Tablespoon cream with the water, then brush it on the scones. Sprinkle the tops with coarse sugar if desired. Refrigerate for at least 15 minutes.
• Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper. Arrange the chilled scones 2–3 inches apart on the prepared baking sheet.
• Bake for 22–25 minutes or until lightly browned on top and golden around the edges. Cool the scones on the baking sheet for 5 minutes before icing.
• Make the lemon icing by whisking together the confectioners' sugar and lemon juice. Drizzle the icing over the scones.
• Store leftover scones covered tightly at room temperature for up to 2 days or in the refrigerator for up to 5 days.