BLUEBERRY SCONES WITH LEMON GLAZE

Ingredients

For the blueberry scones:
• 2 teaspoons Provence nut & spice mix
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons sugar
• 5 tablespoons unsalted butter, cold, cut in chunks
• 1 cup fresh blueberries
• 1 cup heavy cream, plus more for brushing the scones
For the lemon glaze:
• 1 teaspoon Provence nut & spice mix
• ¼ - ½ cup freshly squeezed lemon juice
• 1-2 cups confectioners' sugar, sifted
• lemon zest, finely grated (from 1 lemon)

Instructions

1. Preheat the oven to 400 degrees F.
2. Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using a pastry blender, cut in the cold butter to coat the pieces with the flour. Break up until the mixture looks like coarse crumbs. Gently fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. Make a well in the center of the bowl and pour in the heavy cream. With a wooden spoon, fold everything together just to incorporate; do not overwork the dough.
3. Press the dough out on a lightly floured surface. Using your hands and a rolling pin, form into a rectangle about 12 by 3 by 1 ¼ inches. This does not need to be exact, however, the shape will be a long rectangle (see example). With a floured knife, cut the rectangle in 1/2, then cut the pieces in 1/2 again, giving you 4 (3") squares. Cut the squares in 1/2 on the diagonal to give you the classic triangle shape for scones. Gently place the scones on an ungreased cookie sheet. Brush the tops with a bit of heavy cream. Bake for 20 to 25 minutes or until the sides and tops begin to lightly brown. Remove from the oven and allow the scones to cool completely.
4. While the scones are cooling, make the lemon glaze. Take 1 cup of the sifted powdered sugar and add about ¼ cup fresh lemon juice, the lemon zest, and the teaspoon of Provence nut & spice mix. Using a small whisk or a fork, whisk well until it is nice and smooth. Try to whisk the glaze enough to remove any sugar lumps. Add more lemon juice, a teaspoon at a time, until you reach the right consistency. If you wish to have lots of glaze, begin with more confectioners sugar. I like it a bit thick so you get a nice layer of glaze on each scone.
5. Once the scones are completely cooled, using a spoon, drizzle each one with plenty of glaze. Sprinkle the glaze with fresh lemon zest. Allow the glaze to cool and set a bit before serving.