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Okay, I have to say, these scones came out beautifully -- crusty on the outside, light and fluffy inside, bursting with the slight tang of fresh blueberries and the tart overtone of the lemon glaze.

But these did not come out so perfectly without a bit of tinkering. Either typos crop up when people post recipes on-line, or the original recipes contain them. Regardless, I frequently find that I need to adjust measurements. (Case in point, my first batch of scones wherein the recipe called for enough baking power to make four of them...)

Anyway, here goes...

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BLUEBERRY SCONES WITH LEMON GLAZE
2 cups all-purpose flour (be careful not to over-measure)
1/2 cup coconut palm sugar (use white granulated sugar if you must)
2-1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup unsalted butter, frozen
3/4 cup heavy cream, room temperature
1 large egg, room temperature
1 teaspoon vanilla extract
2 level cups fresh blueberries
Coarse sugar for sprinkling on top before baking

Glaze
1 cup coconut palm sugar, finely processed to a powdery consistency
   (or white confectioners' sugar “if you must”)
4 Tablespoons heavy cream
1/2 teaspoon lemon extract

Preheat oven to 400°F. Adjust baking rack to the middle-low position. Liberally butter a deep, round, nine-inch nonstick baking dish. (Yeah, I know, a nonstick dish shouldn’t require greasing. Trust me here…….)

In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.

Grate the frozen butter with the large-hole side of a box grater.

Toss the grated butter into the flour mixture and combine it with a pastry cutter, your fingers, or two knives until the mixture resembles coarse meal. (A pastry cutter is easiest and quickest.) Set aside.

In a small bowl, whisk together the cream, egg, and vanilla. Drizzle it over the flour mixture and then toss the mixture together with a rubber spatula until the dough is thoroughly moistened. (But don’t over-mix.) The dough will be a bit wet and sticky.

Slowly and gently fold in the blueberries. (Again, don’t overwork the dough.)

Work the dough into a ball with floured hands as best you can and transfer to the prepared baking pan. Press into an even thickness and cut into 8 equal wedges with a butter knife, making short cut-cut-cut motions. Top with a sprinkle of coarse sugar. Using the butter knife, separate the scones so there is a little space between each one.

Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes. To make the glaze, simply whisk all of the glaze ingredients together and drizzle lightly over scones right before serving.