YIELD: 6 scones
Preheat the oven to 350º F.
Cut the cold butter into cubes and add to the dry, cutting until butter and flour is crumbly. Add the egg, milk and vanilla, mix.
Add the dry ingredients to the wet ingredients and whisk to blend.
Add the blueberries and very gently fold them in.
Drop the dough onto floured parchment paper and press to flatten about an inch thick.
Use a biscuit cutter for round and a knife for square or triangle shapes. to cut the dough.
Place on a parchment paper-lined sheet pan and bake for 20-22 minutes until done.
While the scones are cooling on a wire wrack, mix the powdered sugar with milk, heat for 20-30 seconds to thin out.
When the scones are cool, dip into the glaze and enjoy!
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