Stir together the flour, baking powder, salt, and sugar. Using a pastry blender, cut in the butter to coat the pieces with the flour until crumbly.
Make a well in the center and pour in the creamer and milk. Fold everything together just to incorporate; do not over mix the dough. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries
Press the dough out on a lightly floured baking stone, forming a circle. If your dough was wet like mine you may need to use more flour to prevent sticking. Cut into 8 pieces (like you would a pie) and carefully separate scones so they do not touch. Brush the tops with a little of the creamer. Bake for 15 minutes
Let the scones cool slightly before you apply the glaze.
To make the glaze, mix the juice, rind and powdered sugar together. I added ¼ cup of sugar at a time until the glaze was a good consistency to drizzle over the scones.
**The leftover glaze is delicious drizzled over a fresh fruit salad!