Blueberry Scones - Cook with Cooper

Ingredients

• 240 g flour
• 2.5 ml salt
• 25 g sugar
• 15 ml baking powder
• 72 g cold butter
• 200 g blueberries (fresh or frozen)
• 325 ml heavy cream (plus more for brushing the scones)
• 30 ml lemon juice
• 60 g confectioners’ sugar
• 5 ml unsalted butter
• .5 lemon, zested finely (optional)