Blueberry Lemon Scones

 2 C. spooned and leveled flour
1 Tbls. baking powder
3 Tbls Sugar
1/2 tsp. coarse salt
1 Tbls lemon zest
6 Tbls chilled butter, cubed
1 C blueberries
3/4 C half & half

ICING
1 C. powdered sugar
1 tsp. lemon zest
1 tsp. lemon juice
2 Tbls half and half, combine til completely smooth, should be thick but pourable.

Preheat oven to 400*.  Whisk dry ingredients then add butter. Work butter into flour with hands.  Add in blueberries and toss. Add half & half and gently combine til it comes together and forms a soft dough, don't overmix or scones will be tough.  Turn onto a floured surface, gently pat into 1 inch circle, cut into 6 equal wedges, transfer to a parchment lined pan and bake at 400* for 16 minutes.  Let cool for about 10 minutes.  Mix glaze mixture and then dunk the scone tops into glaze. Let glaze set completely before eating.