Pre-heat oven to 400 degrees. In mixing bowl combine flour, sugar, and salt. Cut cold butter into small pieces and put on top of dry ingredients. Mix until butter breaks up into tiny pieces.

Stir in Milk, lemon juice, and lemon zest.

Remove from mixing bowl, and on a lightly floured surface and fold blueberries into the dough. Be careful not squish any to avoid them bleeding.

Form dough into a rough rectangle about an inch thick. Cut down the middle to divide in half (creating two large squares). Then cut each square in fours diagonally so you end up with 8 smaller triangles.

Coat cooking pan with a non-stick spray (like pam) and places scones on pan at least 2 inches apart, and bake for 15-17 minutes.

While scones are baking mix powder sugar, 1 tsp. of lemon juice and a pinch of lemon zest together to make a lemon glaze.

Once scones are done baking allow to cool a bit and drizzle with your glaze.