Preheat the oven to 400F and set the rack to the center or top ⅓ of the oven.
Cut the frozen butter into pea size pieces,or use a box grater to grate into small pieces.
Add the Judee's Scone Mix to the bowl
Add in the frozen butter pieces and rub the butter into the dry mix.
Fold in the blueberries with the ¾ of a lemon zested
Add water to the dry mix, carefully incorporate until it just comes together.(if using add-ins, include them now ). Do not overmix!
Divide the dough into two even discs approximately 1” thick. Cut each disc into six triangles, for a total of 12 scones. Place scones on a parchment lined tray spaced 1” apart
Mix sugar and 1⁄4 of a lemon zested in a small bowl. Brush the scones with milk and sprinkle with the lemon sugar
Place scones back in the freezer for 10-15 minutes prior to baking.
Bake for 18-20 minutes, or until golden brown
Remove from the oven and allow to cool slightly before eating.
