Berry Lemon Scones

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Combine flour, sugar, baking soda, salt, and grated lemon peel in a large mixing bowl. Whisk together until evenly distributed.

Add the cubed unsalted butter to the flour mixture and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse breadcrumbs.

Measure lemon juice and add enough milk to equal 1 cup total liquid. Pour this mixture into the flour mixture and stir gently with a fork until just combined; the dough should be slightly sticky but hold together.

Fold the blueberries into the dough using a gentle hand until evenly distributed, being careful not to crush the berries.

Turn the dough out onto a lightly floured surface and shape it into a roughly 1-inch-thick disk about 7 inches in diameter. Do not overwork the dough.

Cut the disk into 8 wedges using a sharp knife, and place the scones on the prepared baking sheet spacing them about 2 inches apart.

Whisk together the beaten egg and egg white in a small bowl. Brush the egg wash over the top of each scone and sprinkle with the 2 tablespoons of sugar.

Bake for 15-18 minutes until the scones are golden brown on top and a toothpick inserted into the center comes out clean.

Remove the scones from the oven and let them cool on the baking sheet for 5 minutes before serving warm or transferring to a wire rack.