Preparation

• Preheat the oven to 400°F and line a baking sheet with parchment paper.
• In a large bowl, combine 2 teaspoons of lemon zest and 1/3 cup of granulated sugar. Use your fingers to rub the zest into the sugar until it becomes fragrant. Add 2 cups of flour and 2 1/2 teaspoons of baking powder, and whisk everything together.
• Grate 1 stick of cold unsalted butter directly into the flour mixture using the large holes of a box grater. Mix gently with your hands to blend the butter, making sure to break up any large pieces. Add in 1 1/4 cups of blueberries and toss to combine.
• In a separate liquid measuring cup, mix 1 cup of cold heavy cream with 1 teaspoon of kosher salt until the salt is fully dissolved. Pour this mixture over the flour ingredients and stir with a flexible spatula until the cream is absorbed. Form the mixture into a ball and place it on a lightly floured surface, pressing it down to form a cohesive dough.
• Shape the dough into a round that is about 1 inch thick and 7 inches wide. Slice it into 8 wedges and transfer these to the baking sheet, ensuring they are spaced apart. Freeze the wedges for about 15 minutes while the oven preheats.
• Bake the scones for 22 to 25 minutes or until they are light golden brown. Once out of the oven, let them cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely for another 30 minutes.
• To make the glaze, whisk together 1/2 cup of powdered sugar and 1 tablespoon of lemon juice in a small bowl until smooth. Drizzle this mixture over the cooled scones in a zigzag pattern and allow it to sit until hardened, about 15 minutes.