Blueberry, Lemon & Cardamom Scones

Ingredients:
400g self raising flour 
90g caster sugar 
100g salted butter- cut into cubes
1 tsp baking powder 
Pinch of salt 
200ml milk 
150 & blueberries 
Zest of 1 lemon 
6 Supreme Green Cardamom Pods 
Whisked egg or milk
Lemon glaze:
1 cup powdered sugar 
3 tbsp lemon juice 

Method: 
Preheat the oven at 200°c. Line baking tray with greaseproof paper and set aside 
Add icing sugar and lemon juice into the bowl. Mix well until smooth and set aside. 
Crush the green cardamom powder using a pestle and mortar. Remove the seeds from the outer husk the grind the seeds into a powder 
Add the self raising flour, sugar, green cardamom powder, lemon zest, salt and baking powder into a large mixing bowl. Mix together then add the butter and rub in with your fingers until the mix looks like crumbs. Add blueberries and milk. Mix together to form a rough dough. Tip the dough onto a lightly floured surface (if needed). Flatten the dough with your hands into a rectangular shape then cut into 4 quarters. Stack the dough on top of each other then flatten and shape into an 8 inch circle. Cut into 8 slices and place onto a lined baking tray. Brush the tops with egg or milk.  Bake in the oven for 15 minutes or until risen and golden on the top. Remove from the oven and set aside to cool for 5 minutes. Drizzle with lemon glaze. Serve warm or cold with clotted cream.