Preheat oven to 400 degrees F.

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

Cut cold butter into 1 inch cubes, put on top of dry ingredients.

Using your paddle attachment to work up to medium speed, beat butter with dry ingredients until butter has crumbled into smaller pieces and mixture is consistent. This might take a few minutes- be patient! You can stop halfway through, use a fork to scrape down the sides of the bowl and mix up the butter a bit more if needed.

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

Pat dough out onto a lightly floured counter. Gently fold in blueberries, being careful not to squish too much.

Place onto parchment-lined cookie sheet, about one to two inches apart.

For 8 large scones, bake 15-17 min or until golden brown.

For 16 small scones, adjust baking time to 11-13 min or until golden brown.

To make the lemon glaze, combine all ingredients in a small bowl. Add a little more or less lemon juice to get the consistency you like. Drizzle over cooled scones.