Thyme, Lemon, & Blueberry Scones

Preheat your oven to 400 degrees, and line a large baking sheet with a silicon mat or parchment paper.

In a large mixing bowl, combine:

• 2 cups AP flour

• 2 1/2 tsp baking powder

• 1/2 tsp salt

• 1/2 cup granulated sugar

• 1 tsp fresh thyme leaves

  Mix for a few seconds to get everything integrated, then add:

• 1/2 cup unsalted butter, cold and cut into cubes

  Mix until the butter is broken down into approximately pea sized pieces. Then add:

• 1/2 cup heavy cream

• 1 large egg

• 3/4 tsp vanilla extract

• zest of one lemon

• 1 cup blueberries (I used fresh- if you use frozen, you may need to use less heavy cream)

  Mix just until everything begins to come together, then turn dough out onto a well floured counter and shape into a disk.

  Brush the dough with heavy cream and sprinkle with coarse sugar, then cut into 8 slices (like cutting a pizza).

  Bake 18-22 minutes, until they are golden brown.

  *Optional: Lemon Glaze

• 1 cup powdered sugar

• juice of one lemon

• 2-4tbsp milk (enough to achieve the consistency you prefer)

  Drizzle over scones.