2Tablespoonsblueberry-lemon jamor your flavor choice
1/4cupmilkmore if needed for thinning
Preheat the oven to 350 degrees.
Combine the flour, sugar, baking powder, and salt in a large bowl. Add the butter and use a pastry cutter to cut them together until they resemble coarse crumbs.
In a pitcher, mix together the cream, milk, egg, vanilla, and jam.
Pour the wet ingredients into the dry ingredients and mix them together until they're halfway combined. Add 3/4 of the berries and stir until mixed. Add the remaining berries and stir until everything is combined.
Tip: Don't forget to use your scone pan to bake these, if you have one. If not... you can turn out the dough onto a floured surface and press it into a rectangle that's about 16 inches tall by about 6 inches wide.
Using a floured pizza cutter or knife, cut it in half from top to bottom, then make 3 to 4 cuts across. Cut each square into two triangles. Transfer the scones to a baking sheet lined with a baking mat.
Bake for 20 minutes or until done. Remove to a cooling rack and allow them to cool completely.
To Make the Glaze:
Whisk together the melted butter, powdered sugar, and milk until smooth and somewhat thick.
Place the racks of scones over baking sheets to catch the excess, then use a spoon to drizzle the glaze all over the scones. Allow the glaze to set before serving.