2 cups flour
1/4 cup sugar
1 tsp baking soda
1 tsp baking powder
1/2 cup butter, cut into small pieces
1/4 cup blueberry juice (or 1/8 cup blueberry juice plus 1/8 cup lemon juice)
1/4 cup milk
To make blueberry juice I took 1/4 cup of frozen blueberries and
microwaved them for 45 seconds.
Then mashed the blueberries.
Wet a coffee filter and put it into a strainer, then add blueberry pulp.
Twist coffee filter to extract juice.
Combine all dry ingredients and add bits of butter.
Knead with your hands until crumbly.
Combine blueberry juice and milk together, add to crumble.
Mix well. Put in refrigerator for 15 minutes.
Roll chilled dough out on a well floured surface
to a about 1/2 inch thickness. Cut out with a circle cutter, or glass.
Bake at 350 degrees for 12 minutes.
1 cup powdered sugar
1/8 cup lemon juice
Mix well and spoon on top of cool scone.