Cooking Instructions:

Preheat your oven to 375-425°F (190-220°C) and line a baking sheet with parchment paper or grease it lightly.

In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and sugar until well combined.

Add the chilled, grated or frozen butter into the dry ingredients and work it in using your fingers or a pastry blender until the mixture resembles coarse crumbs.

In a separate bowl, whisk together the heavy cream, egg, vanilla extract, and the zest and juice of the lemons. Pour the wet mixture into the dry ingredients and stir gently until just combined.

Carefully fold in the blueberries, taking care not to break them up too much.

If desired, chill the dough for 5-40 minutes to firm it up, then scoop and drop dough onto the prepared baking sheet, shaping it gently if needed.

Brush the tops of the scones with melted butter and sprinkle with a little sugar for added sweetness and crunch.

Bake in the preheated oven for about 20 minutes or until the scones are lightly browned and a toothpick inserted into the center comes out clean.

Allow the scones to cool on a wire rack before serving.

For the best results, be sure to measure your ingredients precisely and avoid overmixing the dough, as this can lead to tough scones.

Chill your dough before baking to help achieve a flaky texture, and remember that these scones are best enjoyed fresh. However, if you make a batch ahead of time, they can be stored at room temperature for a couple of days or frozen for longer storage.

Unbaked scones can also be frozen and baked directly from the freezer when you're ready to enjoy them!