Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Set aside.

Add all of the Dry Ingredients except the butter, orange zest, and blueberries to a large bowl and mix well. Add cold butter and "cut" butter into the flour using a pastry cutter, two knives or your food processor* until the mixture resembled coarse cornmeal with a few pea-sized bits of butter, about 5 minutes. Mix in orange zest until well combined.

In a separate medium bowl, whisk together the Wet Ingredients. Pour wet mixture over dry ingredients and stir until a wet dough forms. Gently fold in blueberries. Sprinkle 1-2 tablespoon flour over wet dough and toss in the flour a couple times until it reaches soft dough consistency. (I add this flour after because it is easier to fold in blueberries when wet)

Transfer the dough to your parchment paper lined baking sheet and knead 2-3 times until it comes together. Using a rolling pin, roll the dough into a 10 by 7-inch rectangle. Using a knife or a pizza cutter, cut the rectangle in half lengthwise, then cut in half horizontally, making four rectangles. Cut each of these rectangles diagonally in half, forming a total of eight triangles. Using a spatula, spread the scones at least 1 inch apart from each other.

Bake in the oven 13-18 minutes, or until a tester inserted in the center of a scone comes out clean. Let cool while you prepare your Drizzle.

While scones are cooling (don't make before or it will thicken too much!), add Cinnamon Blueberry Drizzle ingredients to a blender and puree until smooth (you will still see bits of blueberry skin that will dissolve when boiled). Transfer blueberry mixture to a small saucepan and bring to a boil. Boil for 1 minute while stirring constantly then remove from heat. Let sit 10-15 minutes, or until thickened to desired consistency then drizzle over scones. (I put my drizzle in a Ziploc bag, cut the end off one of the corners and squeeze onto the scones).

Scones are best served while warm after drizzling or microwaved for 20-30 seconds.