Blueberry Scones

2cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter (1 stick)
1 egg, separated (save the egg white for the topping)
3 tablespoons honey
1/2cup whole milk
1/2-2/3cup blueberries (not frozen. If frozen, simply run warm water on them to bring to room temp, the drain)
1 teaspoon sugar (for the topping, do not mix into batter)

Preheat oven to 400degrees.
Combine flour, baking powder, baking soda and salt. Cut in the butter until it looks crumbling, similar to sand. You can use your hands like I did, or a fork or pulse in a food processor.
In a separate dish, combine the egg yolk, honey and milk. Stir this into the dry mixture until just combined. Fold in the blueberries. Smooth it out to an 8" circle, about 1/2" thick and score into whatever shape you like. I score it into triangles, like a pizza. You can also use cookie cutters or the rim of a glass to make circular ones if you want.
Scramble the reserved egg white and brush on top of the scones. Sprinkle the sugar on the top.
Place on baking sheet and bake at 400degrees for approximately 15-20 minutes.
If you want to make a glaze, add powdered sugar and a little tiny bit of milk to a bowl and combine. The mixture should be nice and thick. Too loose? Add more sugar. Too thick? Add more milk a little bit at a time. Glaze and eat!