Blueberry Lemon Scones

Preheat oven to 400º F.

In a large bowl, sift together flour (reserve about a half cup to coat the blueberries with), baking powder, salt, sugar and nutmeg; mix thoroughly. Cut in butter using 2 forks, a pastry blender or your fingers. The butter pieces should be coated with flour and resemble crumbs.

In another bowl, mix the cream, egg, lemon juice and zest together, and then add it to the flour mixture. Mix just until partially incorporated, do no overwork the dough.

Toss the blueberries in the reserved flour to coat, this will help prevent the fruit from sinking to the bottom of the scone when baked. Fold the blueberries into batter, being careful not to bruise.

Pour sticky dough out onto a well floured surface. Pat to a ¾ inch height and cut with a pizza cutter into desired triangles or squares. Place on a non stick baking mat or a baking sheet sprayed lightly with cooking spray. If desired, brush the tops of the scones with milk and sprinkle with raw sugar.

Bake for 15 to 20 minutes until brown. Cool before applying lemon glaze.

Lemon Glaze:
Stir together all ingredients and spread on warm (but not hot) scones.