Blueberry Scones with Lemon Glaze

Sift together the dry ingredients; the flour, baking powder, salt and sugar. Cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough. Fold in the blueberries. Press the dough out on a lightly floured surface into a rectangle about 12x3x1-¼ inches. Cut the rectangle in ½ then cut the pieces in ½ again, giving ou 4 (3-inc) squares. Cut the squares in half on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake 400° - 15 to 20 minutes Let the scones cool a bit before you apply the glaze.