2 cups unbleached flour, plus more for rolling berries
1 tablespoon baking powder
1 teaspoon salt
⅓ cup sugar
1 Tbs lemon zest 
¼ cup unsalted butter, chilled and cut in chunks
¾ cup buttermilk or cream
1 egg
1 cup fresh or frozen blueberries 
milk for brushing (optional)
raw sugar for sprinkling (optional)
Preheat oven to 400º F.
In a large bowl, sift together flour, baking powder, salt, sugar and lemon zest; mix 
thoroughly. Cut in butter using 2 forks, a pastry blender or your fingers. The butter 
pieces should be coated with flour and resemble crumbs.
In another bowl, mix the buttermilk and the egg together, and then add to the flour 
mixture. Mix just until partially incorporated, do no overwork the dough.
Toss the blueberries in flour to coat, this will help prevent the fruit from sinking to 
the bottom of the scone when baked. Fold the blueberries into batter, being careful 
not to bruise. Pour sticky dough out onto a well floured surface. Pat to a ¾ inch 
height and cut with a pizza cutter into desired triangles or squares. Place on a non 
stick baking mat or a baking sheet sprayed lightly with cooking spray. If desired, 
brush the tops of the scones with milk and sprinkle with raw sugar.
Bake for 15 to 20 minutes until brown. Cool before applying lemon glaze.
Lemon Glaze:
• 2 tablespoons unsalted butter
• 1 cup powdered sugar, sifted (may need a bit more or a bit less)
• 2 - 3 Tbs fresh lemon juice
• 1 Tbs lemon zest
To prepare Lemon Glaze: combine butter, sugar, Lemon zest, and juice over a 
double boiler. Cook until butter and sugar are melted and mixture has thickened.
Remove from heat and whisk until smooth and slightly cool. Drizzle or brush on top 
of scone.