1/2 stick cold unsalted butter, cut into 1/2'' cubes
1/2 cup milk
1/8 cup heavy whipping cream
1 cup frozen blueberries
1-1/2 cup confectioners' sugar
3 Tbsp fresh lemon juice
Zest of 1 lemon
To prepare the scones, preheat the oven to 375°F and position a rack in the center of the oven. Line a baking sheet with parchment paper.
Place the flour, salt, all of the sugar and baking powder, plus the lemon zest into the bowl of a food processor and process for 5 seconds to combine the dry ingredients. Add all of the cold butter cubes into the mouth of the food processor and mix for 8-10 seconds, or until the mixture is coarse and crumbly. Gradually pour the milk and heavy cream through the mouth of the food processor. Pulse, while adding the liquid ingredients, about 1012 times. Don't over-mix; the dough shouldn't be fully incorporated.
Place the dough onto a lightly floured surface, add the frozen blueberries, and knead 10-12 times until the blueberries are evenly incorporated. Flatten the dough to a 1'' thick circle. Cut the dough (like a pizza) into eight slices. Place the scones, 1'' apart, on the paper-lined pan and bake for 16-18 minutes, or until light golden brown. Remove the scones from the oven, place them onto a cooling rack, and cool completely.
To prepare the icing, combine the sugar, lemon juice, and zest in a small bowl and lightly whisk until smooth. Drizzle the icing over the scones and let it harden for about 5 minutes before serving.
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