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Ingredients
  • 2 ¼ cups all-purpose flour
  • 1 tablespoon baking powder
  • ¾ teaspoon salt
  • 2 tablespoons sugar
  • 1 lemon, zested and juiced. ½ the zest used in the scones, the rest and ¼ cup of the juice is used in the glaze, below.
  • 6 tablespoons butter, cold, cut in chunks
  • 1 cup dried blueberries
  • 1 cup cream (you may need a little more or less)
  • subheading: Glaze:
  • ¼ cup lemon juice, along with ½ the zest
  • 1 ½ cups confectioners’ sugar, sifted
  • 1 tablespoon unsalted butter
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