Read the recipe in its entirety before starting.

Whisk flour, sugar, lemon zest, baking powder, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video at sallysbakingaddiction.com/glazed-lemon-blueberry-scones for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.

Whisk ¾ cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture starting with ½ cup and continuing on as needed until everything appears mostly moistened. (You may not need to use all of the liquid mixture.)

Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Fold dough over itself and press to about 1 inch thickness then fold it over again. During the folding process put the blueberries (fresh or frozen) on the bottom side and fold over another time or 2 adding blueberries as you fold.

Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges (for 8 large scones). For 16 small scones, cut into 2 pieces and follow as instructed above for the 8 scone process.

Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after freezer time in the next step.)

Place scones on a lined baking sheet and put in the freezer for 20 minutes. (You will have the most success when keeping everything very cold.) You can freeze them fully here then place them in zip-loc bags to keep for a future bake. Frozen scones will require an additional minute or 2 in the baking process.

Preheat oven to 400°F (204°C).

Line a LARGE baking sheet with parchment paper or silicone baking mat. After freezing, arrange scones 2-3 inches apart on the prepared baking sheet(s).

Bake for 18-25 minutes (depending on how your oven cooks) or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes before topping with lemon icing.

Whisk the icing ingredients together. Drizzle over warm scones.

Leftover iced or un-iced scones keep well at room temperature for 2 days or in the refrigerator for 5 days.