Citronblåbärsscones

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1. 1
   Preheat the oven to 425ºF. Zest and juice the lemon. You'll need about 1 tsp lemon zest for the dough and 2 Tbsp lemon juice for the glaze.
2. 2
   Combine the flour, baking powder, sugar, salt, and lemon zest in a large bowl. Stir until they are very well combined.
3. 3
   Grate the butter into the flour mixture and stir until the butter is well incorporated and no large lumps remain.*
4. 4
   Add the blueberries to the flour mixture and stir to combine (no need to thaw first, if frozen).
5. 5
   Whisk together the milk and eggs, then pour it into the bowl with the flour and bluberries. Stir everything together until it forms a cohesive ball of dough, with no dry flour remaining on the bottom of the bowl. If the dough is too dry to come together into a single ball of dough, add a splash more milk (1 Tbsp or so) until it comes together.
6. 6
   Press the dough out into a flat 8-inch diameter circle. Cut the circle into eight wedges. Place the cut scones on a parchment lined baking sheet.
7. 7
   Bake the scones in the preheated 425ºF oven for 15-17 minutes, or until they are golden brown. Transfer the baked scones to a wire rack to cool.
8. 8
   Allow the scones to cool completely, then combine 1 cup powdered sugar with 2 Tbsp lemon juice until it forms a thick glaze. Drizzle the glaze over the cooled scones, then enjoy!