Lemon and blueberry scones

A variation on traditional English scones. The best thing is that you can prepare this (well) in advance and freeze it if necessary.

Preparation

1. Line the springform pan with baking paper. In a bowl, mix the flour, sugar, lemon zest, and baking powder together well.
2. Take the butter out of the refrigerator and grate it with the coarse grater. Add this to the flour mixture with a fork. Then put the bowl in the refrigerator.
3. In a small bowl, mix the heavy cream, egg, and vanilla extract together.
4. Take the bowl with the dry ingredients out of the refrigerator, add the wet ingredients together with the blueberries, and mix them with the dough hooks. The bowl with the dough then goes back into the refrigerator. By keeping all this well chilled, you will get the most beautiful scones.
5. Squeeze the juice out of the lemon and mix 3 tablespoons of it with the powdered sugar for your icing.
6. Take the dough out of the refrigerator and put a little flour on your counter and hands.
7. Divide the dough into 8 pieces and roll them into balls. Distribute these in the springform pan and press them down a little. Put the springform pan back in the refrigerator for 15 minutes or until you are going to bake the scones.
8. Preheat the oven to 210 degrees and bake the scones for about 20-25 minutes.
9. Let the scones cool before you pour the icing over them.