Step 1

Preheat oven and prepare baking sheets: Preheat your oven to 400 degrees F. Line 2 baking sheets with parchment paper and set aside.

Step 2

Mix wet ingredients: In a medium size bowl, whisk together the milk, eggs, vanilla extract, lemon zest and sugar. Set aside.

Step 3

Mix dry ingredients: In a large mixing bowl, combine the flour with the baking powder and salt together.

Step 4

Cut the butter with the flour: Cut the butter into the dry ingredients until the size of large peas, using a pastry blender. Stir in the wet ingredients, and mix until just combined.

Step 5

Fold in blueberries: Sprinkle about 1 tbsp of flour over the blueberries and gently fold them in to the dough. The flour will prevent the blueberries from sinking to the bottom.

Step 6

Shape scones: Transfer the dough to a lightly floured surface. Cut the dough in 2 pieces. Gently roll out each piece of dough into a disc, taking care not to burst the blueberries. Fold the dough over itself and repeat 4-5 times. Depending on the shape you want your scones, roll out your dough into an 1-inch thick disc or rectangle. Cut the dough into wedges (if shaped into a disc), or squares (if shaped into a rectangle), or cut out with a biscuit cutter. Repeat with the other piece of dough. Transfer scones to a baking sheet and brush with egg white.

Step 7

Bake: Bake for 18 to 20 minutes, or until the scones are golden brown and do not fall apart when nudged. Immediately transfer from the baking sheets to cooling racks.

Step 8

Make lemon glaze: Meanwhile, in a medium bowl, mix together the powdered sugar, milk, 1 teaspoon vanilla, and lemon juice. Stir until the mixture is smooth and runny. If too thick add more milk; if too thin add more powdered sugar.

Step 9

Drizzle scones with glaze and serve: While scones are still warm, drizzle lemon glaze over each scone. Allow scones to stand for a few minutes until the glaze forms a crust, then serve and enjoy.