Try making these for Mother’s Day, or as a great addition to any brunch. They are so sweet and fruity you’ll be craving them for dessert too.
Preheat oven to 400. In an electric mixer bowl, combine flour, sugar, baking powder, and salt. Cut the cold butter into smaller pieces and add on top of the dry ingredients. Using the paddle attachment, mix butter and flour mixture together until the butter breaks into small pieces. Work electric mixer up to medium speed, but take your time.
Add in milk, lemon juice, lemon zest, and vanilla. Stir until moistened.
Add blueberries to the dough. Lightly flour a work surface.
Using a spatula, carefully fold the blueberries into the dough to avoid squishing. Pat the dough out onto the floured counter and shape into an inch thick rectangle with your hands.
Cut down the middle, dividing the dough into two squares. Then cut diagonally for a criss cross with each square. Use a pizza cutter or floured knife.
Place each scone on a parchment paper lined cookie sheet about 2 inches apart. Bake for about 17 minutes, or until golden brown.
While the scones are cooling, prepare the glaze. Combine all glaze ingredients into a small bowl and mix. Add more or less lemon juice to get the desired consistency. Drizzle glaze over each cooled scone.