Blueberry Scones

When we set out to make the best basic recipe for blueberry muffins, we knew that they should be buttery and tender, but not greasy, or outright sweet-necessarily dense, but not dry. They are excellent on all sides. While these blueberry muffins are divine when finished, you can add whatever flavorings you like to the recipe. Try adding a little spice — we found that ground ginger and cardamom (about 1/4 teaspoon each) will make a great addition to the aromatic taste of blueberries - or you can add some fresh citrus zest to the dough. If you like your buns to be sweeter, we've also prepared a simple recipe for a citrus glaze to pour over the top. You can use fresh lemon or orange here; in fact, we used a combination of both, and the result was very delicious. To prevent the blueberry muffins from getting soggy, don't cover them with icing until you're ready to serve.
Preheat the oven to 400 degrees.Whisk together the flour, potato flakes, sugar, baking powder, and salt in a large mixing bowl. Slice the butter into the flour mixture using a baking dish or with your fingertips until it is coarse and crumbly. Transfer the bowl to the freezer; freeze for 5-10 minutes. Add the berries to the dough.Form a small hole in the center of the flour and butter mixture; pour in the heavy cream. Stir until smooth; do not mash the dough. Place the dough on a lightly floured surface. Carefully squeeze a 7-to 8-inch circle out of the dough; cut the circle into 8 pieces with a sharp knife. Place the buns 2 inches apart on a baking sheet lined with parchment paper.Brush the tops of the buns with the remaining 2 tablespoons of heavy cream and, if desired, sprinkle with turbinado sugar. Bake at 400 ° C for 15-20 minutes or until golden brown. Allow to cool slightly before glazing.To make the citrus frosting, whisk the citrus juice with sifted sugar until the desired consistency is obtained. Whisk together the vanilla, salt and zest. Drizzle the icing over the cooled buns.