For scones, combine all the ingredients in a bowl except flour, blueberries and creme

Using an electric beater, cut through the butter and blend the sugar well. The mixture should be crumbly in texture

Mix well and seive in the flour

Add the blueberries and gently coat them with the mix

Finally add the creme and blend gently

Sprinkle some flour on the working surface and spread the mix to form a rectangle

Cut into 6-8 pieces of your desired shape and refrigerate for an hour

Post refrigeration, brush butter on the scones for the perfect golden crisp appearance after baking and place them on the baking tray

Bake for upto 10-12 minutes or until golden and risen

Let cool for sometime post baking

Combine all the ingredients for he glaze and whisk well. Make sure sugar is well dissolved

Serve blueberry lemon scones topped with creamy lemon glaze

Happy Easter!!