• 1 teaspoon lemon juice
• 1 teaspoon salt
• 1-¼ cups milk
• ½ cup cold butter
• 2 cups all purpose flour
• ½ cup Parks Blueberries
• 4 tablespoons brown sugar
• 1 tablespoon sugar
• 1 tablespoon baking powder

Line a cookie sheet with  parchment paper.

Put the lemon juice in a measuring cup, fill to 1 ¼ cuos with milk and set aside.

Blend together the flour, brown sugar, baking powder, salt and butter. Form a well in the center. Pour milk and mix together to form a sticky dough.

Fold in the blueberries. Scoop onto parchment, forming 16 scones. Dust with sugar. Allow the scones to rest in a cold place.

Preheat oven to 400 F. Bake for 12-15 minutes or until golden and a tester comes out clean