Step 1: Prep the butter: use a sharp knife to cut butter into small sugar cube sized squares. Then, place the butter in the freezer for about 5 minutes. 

Step 2: While the butter is in the freezer, combine flour, sugar, baking powder, and salt in a medium sized mixing bowl. 

Step 3: Remove butter from the freezer and add to the flour mixture. 

Step 4: Using a pastry blender (or your hands), break the mixture down until you have a coarse meal with pea sized butter bits. 

Step 5: Fold in the blueberries and lemon zest - gently to combine. 

Step 6: Stir in cold cream/milk/almond milk until the mixtures becomes dough like. The dough should be crumbly, do not over-work. If the dough is too sticky, add 1-2 tablespoons of additional flour. The dough should be the consistency of wet snow.

Step 7:  If needed, coat your hands in flour. Break off tennis ball sized pieces from the dough and form into small disks. 

Step 8: Brush each scone with a touch of milk and sprinkle with a pinch of sugar. Bake for 15-20 minutes, or until golden brown. Note: if the scones are not cooked through, but are browning on top, cover and cook until baked through.

While the sones are baking, combine powdered sugar, lemon juice, and vanilla in a small mixing bowl. Stir until thoroughly incorporated. If the consistency is too thick, add a teaspoon of milk. The glaze should be the consistency of wet glue.

Allow the scones to cool.

Drizzle the glaze over slightly cooled scones and enjoy!