• In a large bowl, combine the flour, sugar, baking powder, salt, and lemon zest. Add the cold, cubed butter and use your hands or a pastry cutter to cut in the butter until pea sized pieces remain.
  2 ½ cups (300g) all-purpose flour, ½ cup (99) granulated sugar, 1 Tbsp baking powder, ½ tsp salt, 1 Tbsp lemon zest, ½ cup (113g) cold, cubed unsalted butter
• Create a well in the center. Add the buttermilk, lemon juice, and egg. Use a spatula to gently combine until the dough comes together thick and sticky.
  ½ cup (114g) buttermilk, 1 Tbsp fresh lemon juice, 1 large egg
• Turn the dough onto a lightly floured surface and gently knead until all the flour is incorporated. If the dough is sticky, add 1 to 2 tablespoons more flour.
• Gently fold in the almost all of the blueberries, reserving some for the top.
  1 cup (about 150g) blueberries
• Lamination (folding the dough to create flaky layers!): Fold the dough in half, press it down slightly, then turn the dough 90 degrees and fold in half again. Repeat this folding and turning process 4-5 times.
• Shape the dough into an 8 to 10 inch disc, about 1.5 to 2 inches tall. Press the remaining blueberries in any bare spots. Chill in the fridge for 10 minutes.
• Cut into 8 equal wedges using a sharp knife or pizza cutter.
• Space the scones 2 to 3 inches apart on a parchment or silicone lined baking sheet. Freeze the scones for 30 minutes. In the last 5 minutes, preheat your oven to 400°F.
• After freezing, brush the tops with egg wash (1 egg plus 1 tablespoon water) or buttermilk. Add coarse sanding sugar if you want some sparkle.
• Bake 20 to 26 minutes until lightly golden. Cool before glazing.

Lemon Glaze

• Combine the powdered sugar and 2 Tbsp of lemon juice. Add more lemon juice as needed to achieve your desired consistency. Drizzle over the scones.
  1 cup (113g) powdered sugar, 2-3 Tbsp lemon juice