Combine the flour mixture and the dry ingredients in a small bowl, sift into a large bowl, and cut the butter into pieces.

In the next step, combine the frozen butter with the dry ingredients and add sugar. The dough will not be uniform but more like dough crumbs. Rub the butter with the flour between your fingers. Do it quickly so the butter only warms up a little in your fingers.

Properly wet ingredients in a small saucepan. Heat the milk with lemon zest so that the lemon scent is noticeable; this is precisely the best part of homemade scones.

Cool the milk and beat it in the egg. Beat everything until fluffy with a mixer (hand mixer is best)

Once you have reached the right consistency, pour in the cooled milk with lemon zest and knead with your hands. Add lemon juice and knead.

Then, wash and lightly dry the blueberries. You can gently roll them in flour. Add the prepared fruit to the dough and gently work it into it so that it does not crack (some will crack when rolling anyway, but that’s another step).

Form one piece of the dough and put it in a bag or plastic wrap to refrigerate for about one hour or overnight.

To make the chili scone dough, remove it from the refrigerator and gently roll it out into a circle with a diameter of 8-9 inches (22cm).

Divide the scones dough into pieces like a pizza.

Transfer scones to a sheet pan lined with parchment paper and spread with melted butter. This will make the scones’ crust even crispier and beautifully golden brown.*Butter is better than egg white because it gives scones a beautiful crispness; this is a trick of my grandmother, who taught me how to bake various rolls and cakes.

Bake scones in preheated oven to 350°F/ 180°C for 25 min.

While the scones are baking, prepare the lemon glaze. Pour the lemon juice into a small bowl and add the icing sugar. Mix thoroughly until all the ingredients are combined. The glaze should be thick enough to run in a thick string.

Drizzle the previously made sweet lemon glaze on the tops of the scones.Enjoy!