Preheat the oven to 375 degrees F and prepare a baking sheet by lining it with parchment paper. This ensures that the blueberry scones won’t stick and makes for easy cleanup.
In a food processor, combine all purpose flour, granulated white sugar, lemon zest, baking powder, and kosher salt. Pulse the mixture until well combined, allowing the dry ingredients to mix thoroughly.
Cut the cold unsalted butter into small pieces and add it to the food processor. Pulse until the mixture resembles coarse meal. You want to achieve a sandy texture that incorporates the butter without overmixing.
With the food processor running on low speed, gradually stream in the cold heavy cream. This will bring the dough together. You’ll know it's ready when the dough forms a cohesive ball.
Once the dough is formed, turn off the food processor and transfer the dough to a lightly floured surface. Divide it into two equal portions. Take care to handle the dough gently to maintain its light and flaky texture.
Gently knead the fresh blueberries into each portion of dough. Be careful not to overwork the dough; just fold the blueberries in until evenly distributed.
Flatten each portion into a disc shape, about 1 and a half inches thick. You want them to be even to ensure even cooking. This will give your scones that classic look.
Using a sharp knife, score each disc into six triangles. Pull the triangles slightly apart, allowing about half an inch of space between them. This will help them bake evenly and gives them a nice shape.
Bake the scones in the preheated oven for 14 to 18 minutes. They should be set in the center and lightly golden on the bottoms. Keep an eye on them, as ovens can vary!
While the scones cool, whisk together powdered sugar and freshly squeezed lemon juice in a small bowl until smooth. This drizzle will add an extra zing to your Blueberry Lemon Scones.
Once the scones are cool, drizzle the lemon icing over the top. Allow the icing to set, and then they’re ready to serve!
