Blueberry Lemon Scones

Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Prepare two baking sheets by lining them with parchment paper, setting them aside for later use.

Combine the dry ingredients - flour, sugar, baking powder, lemon zest, salt, and baking soda - in a food processor bowl. Pulse the mixture 3 or 4 times to blend the ingredients together. Add the butter and continue pulsing until the mixture resembles coarse crumbs, repeating this process 20 to 25 times.

Transfer the crumbly mixture to a large bowl. Gently fold in the blueberries, ensuring they are evenly coated with the dry ingredients.

In a separate bowl, whisk together 1/2 cup of heavy cream, an egg, and lemon juice until smooth. Add this mixture to the flour mixture and blend just until the dough comes together, being careful not to overmix.

Turn the dough out onto a well-floured surface. Gather the dough into a circle using floured hands, kneading it only slightly to incorporate any remaining dry ingredients. Flatten the dough into a 9-inch round disc, then cut it into 8 triangles.

Transfer the scone triangles to the prepared baking sheets, placing 4 on each sheet. Brush the tops of the scones with 2 tablespoons of heavy cream.

Bake the scones in the preheated oven for 20 to 23 minutes, or until they are lightly browned. Remove the scones from the oven and let them cool completely, allowing them to sit for about 30 minutes.

To make the glaze, combine powdered sugar and lemon juice in a small bowl. Transfer this mixture to a small resealable plastic bag, snipping the corner off using scissors. Drizzle the cooled scones with the glaze.