Using a pastry cutter or cheese grater, grate the butter first and freeze it for about 30 minutes before you start.

In a large bowl, mix the dry ingredients - flour, sugar, salt and baking powder together. 

Get the cold butter from the freezer and using a pastry blender, mix it in. The butter should be well mixed, about the size of a pea.

In a small bowl, whisk the large egg and vanilla together and add it to the flour mixture. Use your hands to make sure it mixes in well. 

Add the heavy cream, lightly mixing everything together with a spoon or your hands. 

Lightly mix in the frozen blueberries.

Turn the scones dough out onto a clean surface, like the pastry mat used here.

Separate the dough in two, and shape each into a disk. Cut each disk in four using a sharp knife, and gently lift each scone onto a prepared baking sheet lined with parchment paper.

You can use a cookie sheet for your scones.

For extra crunch and goodness, brush the 2 tbsp heavy cream (or melted butter) on top of the scones, and sprinkle each with a small amount of raw sugar. 

Bake at 400F for 20 to 25 minutes. Start at 20 minutes and add baking time if needed. Large scones like these take a little extra time.

The scones are down when they are golden brown on top and around the edges. 

While the scones are baking, mix up the lemon glaze.

Sift the confectioner’s sugar. This is important.

Add the butter and lemon juice and whisk until it is smooth and creamy.  

You want it to be thick, but not like a paste. 

Remove the scones from the oven and let them cool for about 5 minutes.

Spoon the lemon glaze over the tops, letting it drizzle all over. 

Enjoy.