Ingredients:

• 2 cups all-purpose flour
• 3 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cut into small pieces
• 1 cup blueberries, fresh or frozen
• 1 tablespoon lemon zest
• 2/3 cup milk
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1/4 cup powdered sugar, for dusting (optional)

Instructions:

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the cold butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
4. Gently fold in the blueberries and lemon zest.
5. In a separate small bowl, combine the milk, lemon juice, and vanilla extract.
6. Pour the milk mixture into the flour mixture. Stir until just combined.
7. Turn the dough out onto a lightly floured surface. Knead the dough gently a few times to bring it together.
8. Shape the dough into a 8-inch (20cm) circle. Cut the circle into 8 wedges.
9. Transfer the scones to the prepared baking sheet.
10. Bake for 12-15 minutes, or until golden brown.
11. Allow the scones to cool for a few minutes before transferring them to a wire rack to cool completely.
12. Dust the cooled scones with powdered sugar, if desired.