Preheat oven to 400 degrees. Gather your ingredients so that you have everything close at hand on the counter or table. Prepare your ingredients. Zest the lemon. Then using a lemon juicer, squeeze the juice from it and place in a small bowl.
Make the Scones
In a medium bowl, mix together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
Cut in the cold butter with a blending fork (or your hands) until the mixture turns crumbly. Stir in dried blueberries and lemon zest.
In a small bowl, mix together the sour cream and egg. Stir into the flour mixture and work together until it forms a ball. (I often use my hands for this.)
On a lightly floured surface, pat the dough into a flat circle about the size of your scone pan. Slice the circle in half. Continue slicing in halves until you have 8 pieces.
Place each triangle in a lightly greased scone pan section. Lightly press to form the dough into the pan.
Bake in preheated oven for 12-15 minutes until golden brown. Allow to cool for 5 minutes and then remove from pan.
Make the Icing
To make the icing, in a small bowl combine powdered sugar, whole milk, and freshly squeezed lemon juice. Mix together well.
Drizzle icing over warm scones. Serve with hot tea. Makes 8 large scones.
Notes
*Unless otherwise indicated, all butter used on this recipe site is salted.**If you don't have a scone pan, you may place the scones on a baking sheet lined with parchment paper or a silicone baking mat. Place about 2" apart on the pan. Bake as directed.