In a medium bowl, whisk together your dry ingredients.
Cube cold butter. Use a pastry blender to cut butter into pea-sized pieces mixed throughout the dough.
Gently toss in fresh blueberries.
Whisk together liquid ingredients in a small mixing bowl or glass measuring cup.
Create a well in the center of your bowl. Pour in liquid ingredients and gently stir to combine.
If you have trouble incorporating everything together, you can gently use your hands to mix the dough together.
Form the dough into a disc about an inch tall.
Once the dough is formed into a disc, use a pastry blender, pizza cutter or sharp knife to cut 10 scones out of the disc evenly.
Move scones to a baking sheet and brush tops with milk.
Bake at 400°F for 16-18 minutes or until tops are golden brown.
When scones are fully cooked, let cool on baking pan for 2 minutes, then move to a wire cooling rack and make your glaze.
For the lemon glaze:
Whisk together ingredients. Consistency should be like thin pancake batter.
Drizzle over cooled scones.
Notes
If you live in a warm climate, cut your butter and place it in the freezer while you prep the rest of the ingredients.Frozen blueberries can also be used, but do not thaw first.
If the dough is too wet?
Sprinkle a bit of flour over the dough, flip it over and repeat. Then you should be able to form the dough into a disc by hand.