Combine the flour, baking powder, sugar, salt, lemon zest and blueberries. Cut the butter into the flour mixture until it resembles coarse sand. In a small bowl, whisk the eggs, lemonade concentrate, vanilla, and milk together. Stir into the flour mixture until the dough is moist, do not over mix.

Turn the dough out onto a floured surface and knead a couple of times. Divide dough into two equal balls. Pat each ball into an 8 inch circle. Place each ball onto a parchment paper lined or greased cookie sheet. Score each circle with a knife into 8 wedges.

Bake in a 375°F oven for 20-30 minutes, or until done and lightly golden. Allow the scones to cool. Meanwhile, stir powdered sugar and lemonade concentrate together. Drizzle over cooled scones.