1. Preheat oven to 400 F.

2. In your stand mixer bowl, combine flour, sugar, baking powder, and salt.

3. Cut the cold butter into smaller pieces and put on top of the dry ingredients.

4. Using your paddle attachment, mix the butter and dry ingredients together. Work your way to medium speed. You want the butter to break up into small little pieces. BE PATIENT! It might take a little time but the butter will break down into the mix.

   If needed, you can stop part way through, use a fork to mix things around and break things apart a little more, and mix again using the paddle attachment.

5. Stir in milk, vanilla, lemon juice and lemon zest until moistened.

6. To add in the blueberries, I patted the dough out on a lightly floured counter and folded the blueberries into the dough. Be careful not to squish to avoid the blueberries bleeding too much.
   
7. Then, by hand, form the dough into a rectangle. You want it to be about an inch thick. Cut down the middle, dividing the dough into two rough squares. Then, cut diagonally for a criss cross with both of those squares. This will give you 8 pieces.
   

8. Place one-two inches apart onto a cookie sheet. I liked to place them on parchment paper or baking mat.

9. Bake for 15-17 minutes or until golden brown. Cool slightly and drizzle with glaze.

Make the Glaze

1. Combine all ingredients in a small bowl. Add a little more (or less) lemon juice in order to get the consistency you need.