A Beginner's Guide by Sahar Ahmed

Directions

In a bowl mix flour, sugar, brown sugar, baking powder, baking soda and salt.
Grate the frozen butter using a box grater. Add it to the flour mixture and combine with your fingers until the mixture comes together in pea-sized crumbs.
Whisk heavy cream, buttermilk, egg, lemon zest, and vanilla extract together in a small bowl. Drizzle over the flour mixture.
Add the blueberries in and then mix until everything appears moistened.
Flour a counter or a work surface and drop the dough on the counter. With floured hands, work the dough quickly into a ball. Press into an 8-inch disc and with a sharp knife cut into 8 triangles or whatever shape you want.
Transfer the dough to a plate lightly dusted with flour and chill in the freezer for 10-15 minutes.
Meanwhile, preheat oven to 400°F.
Line a baking sheet with parchment paper and set the cold scones 3-inches apart on the baking sheet.
Brush scones with 2 tablespoons melted butter and sprinkle the tops with 1 tablespoon sugar.
Bake for 16 – 24 minutes or until golden brown around the edges and lightly browned on top.
Remove from the oven and cool for 5 -10 minutes before topping with the glaze.
For Glaze
Mix all the glaze ingredients and whisk until smooth.
Drizzle the tops of the sconces with the glaze and serve warm. Enjoy!!
You can keep leftover scones covered at room temperature for 2 days or in the refrigerator for 4 days. Warm slightly before serving.