•  Preheat your oven to 400°F and line a cookie sheet or sheet tray with parchment paper.
•  In a medium sized bowl or the bowl of a mixer, add the 2 cups bread flour, 1 3/4 cup all purpose flour, 1/3 cup sugar, 2 tbsp baking powder, and 1 tsp kosher salt  and whisk to combine.
• Cut in the cold butter using a pastry cutter or use your fingers and break up the butter into small pieces. Mix until it is evenly distributed and the mixture resembles a cornmeal like texture.
• Add in the egg and the egg yolk, milk, and lemon zest and mix lightly until it is just combined. Do not over-mix. Gently add in the blueberries, taking care not to crush them. You can also just stick them into the dough if you are having trouble mixing it.
• Lightly flour your surface and knead the dough gently 5 or 6 times, rotating it after each knead. Then form the dough into a disc, about 8-10 inches in diameter. Cut the disc as you would a pie of pizza. You should have 8 triangular scones. Place each scone 1 inch apart from one another on the baking sheet and refrigerate for 20 mins.

For the glaze

• In a small bowl, mix the confectioners sugar with the lemon juice and zest, and set aside. Bake the scones for 15-20 mins until the outside is golden brown. Cool, and drizzle with glaze.