Melt the butter and mix it in a bowl together with milk and eggs.
4
Mix the wet ingredients to the dry ingredients. Knead until you have a fine, lump free dough. Add extra milk or gluten-free flour if needed. Add the blueberries at the end.
5
Form the dough into two or three round circles that is around 2 cm thick. Transfer to a baking tray lined with baking paper, and use a knife to divide each circle into 4 pieces. Use a fork to cover the scones with tiny holes and bake for 10-12 minutes until golden.
6
Mix together the glaze.
7
Serve the scones warm with vanilla- and lemonglaze.
