Lemon and Blueberry Scones 2 Cups of Flour 2 Teaspoons Baking Powder 1/4 Teaspoons Baking Soda 1/4 Cup Sugar 1/2 Teaspoon Salt 1 Stick of Unsalted Butter, Cold and Cubed 1 Cup of Half and Half 1 Teaspoon of Lemon Zest 1/2 Cup of Fresh Blueberries GLAZE: 1/2 Cup of Powder Sugar 1 Tablespoon of Milk 1/2 Teaspoon of Lemon Zest DIRECTIONS: 1. Preheat oven to 425 degrees, then in a large bowl combine flour, baking powder, baking soda, sugar, salt, lemon zest and whisk to fully combine. 2. Add cold cubed butter to flour mixture and combine using a pastry dough blender or with fingers break up butter to the size of peas, add blueberries with half and half and slowly combine with a wooden spoon. 3. Using a small cookie scoop, scoop out around 28- 30 mini scones and place on a parchment lined baking sheet and bake for 15 mins, then remove scones and place onto a wire rack for 5 mins to cool down before glazing. 4. In a small bowl combine powder sugar with zest, milk and ...