FoodNetwork.com offers an easy blueberry scone with lemon glaze recipe by chef Tyler Florence. The recipe yields eight scones and takes about 40 minutes to make. For a simpler option, skip the lemon glaze, and sprinkle the baked scones with coarse sugar.
First, preheat the oven to 400 degrees F. Mix together 2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon salt and 2 tablespoons sugar in a bowl. Add 5 tablespoons of cold unsalted butter cut into pieces, and coat them in the flour, creating a crumbly texture. Carefully fold in 1 cup fresh blueberries and 1 cup heavy cream.
Flour a surface, and press the dough out into a rectangle about 1 1/4 inches thick. Cut the rectangle in four squares, and slice these diagonally to create a triangle shape. Place the eight pieces on a baking sheet, and brush them with heavy cream. Put them in the preheated oven, and bake for 15 to 20 minutes until golden brown. Let the scones cool before glazing.
To make the glaze, stir together 1/2 cup freshly squeezed lemon juice with 2 cups confectioners' sugar. Heat the mixture either in a microwave or using a double boiler. Once dissolved, whisk in 1 tablespoon unsalted butter and the grated lemon zest from 1 lemon until smooth. Pour the finished glaze over the scones, and serve them.