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 stir to fully combine into a nice thick glaze before lightly drizzling over scones, serve for breakfast or afternoon tea and ENJOY !!!

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