I start these in my food processor because it is so fast but they can be made just as easily in a large bowl by cutting the butter in with a pastry blender or just rubbing it into the dry ingredients using your hands like Nan did.

In a food processor, combine the flour, sugar, baking powder and salt.( and lemon zest of you are using it)

Pulse in the butter until the mixture resembles a coarse meal.

Remove to a large bowl and stir in the oatmeal and blueberries. If the blueberries are frozen, they are best left until the end and added in the after a few turns of folding in the milk.

Make a well in the center of this mixture. Mix together the milk and lemon juice.

Pour into the well and mix only enough to form a dough ball.

Transfer the dough to a well floured counter top and roll to 1 inch thickness and cut out scones in triangles or with a biscuit cutter and place on parchment lined baking sheet.

Brush an egg wash made by whisking together 1 egg and 2 tbsp water over the tops (don't use all of it, just a thin layer will do) and sprinkle surfaces with sugar. I like coarse sugar like turbinado if you have it but plain sugar is fine

Bake at 375 degrees F for 25- 35 minutes or until golden brown. Baking time will vary depending on the size of your scones. This recipe makes 12 -16 large scones