Directions:
In a large bowl combine the flour, Lemon flavored sugar, lemon zest, baking powder, sea salt and baking soda. Cut in butter until mixture resembles coarse crumbs; set aside.
In a small bowl, combine blueberries, lemon juice (use the lemon juice from the lemon you’re zesting), stir in butter milk and egg. Add to flour mixture and stir until a soft dough forms. Knead 6 to 8times on a lightly floured surface.
Press into an 8 inch circle and cut into 10 wedges for regular sized scones, or press into two 4 inch circles and cut each into 10 mini wedges for 20 mini scones. Place on an ungreased baking sheet, or a baking sheet lined with parchment paper, brush with the 1 Tablespoon of milk and sprinkle with WildBlueberry flavored sugar.
Bake in a preheated 400° oven 12-15 min. for regular scones (or until lightly browned), 9-11 min for mini scones. If you like them sweeter, you can drizzle a powdered sugar glaze over when cooled.