• Preheat oven to 375°F
• In a mixing bowl, whisk together flour, sugar, cinnamon, baking powder, baking soda, and salt.
• Cube a stick of cold butter and then mix it into the dry ingredients with a pastry cutter. Finish mixing in the butter using your hands until it becomes like damp sand consistency.
• In a small bowl mix together your sour cream, lime zest, egg, and vanilla extract.
• Pour the wet ingredients into the dry ingredients and mix with a rubber spatula until incorporated into a dough. Fold in the blueberries gently.
• Dust a cutting board with flour and then pat your dough out into a rectangle. Cut it lengthwise and then again widthwise making 6 squares. Finally, cut each square diagonally making 12 triangles.
• Place onto a greased baking sheet and bake for 15-17 minutes. Once they are lightly golden brown remove them and let cool for 10 minutes.

Lime glaze

• In a small bowl, whisk together your powdered sugar, milk, and lime zest until it becomes creamy. Add it to a sandwich baggie, cut the corner of the bag, and drizzle over the scones.