Preheat oven to 425 F.

Mix Flour, Sugar, Baking Powder and Salt together.

Add the cold diced butter and mix into the flour with a fork or two knifes.

Add Lemon Zest and Blueberries and mix so blueberries get coated in flour mixture.

Add Eggs, Milk and Vanilla and gently mix with a rubber spatula or your hand until a dough starts to form. Do not over mix and smash the blueberries, The dough will rustic with the chunks of butter and bits of flour.

Form into a round circle on a cookie sheet, you can slice into 8 sections and bake individually or bake in one big circle and then cut. Bake for 14-15 minutes or until the center is no longer doughy and the top and sides are golden brown. Butter will come out of the dough during cooking and that is perfectly normal.

Blend together the glaze ingredients then pour over scones after they come out of the oven.