Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large bowl, whisk together the sifted flour, sugar, baking powder, and salt until well combined.
Add the cold butter pieces to the flour mixture. Using a pastry cutter or fork, cut in the butter until the mixture resembles coarse crumbs with pea-sized bits remaining. This creates flaky layers in the scones.
Gently fold in the blueberries and lemon zest, distributing them evenly throughout the dough without crushing the berries.
Pour in the buttermilk and stir gently with a spoon or spatula until the dough begins to come together. It will be a slightly sticky but manageable mass.
Turn the dough out onto a lightly floured surface and gently knead it a few times until it holds together. Pat the dough into a 1-inch thick circle.
Use a sharp knife or a pastry cutter to cut the circle into 8 equal wedges, then transfer them to the prepared baking sheet.
Bake in the preheated oven for 18–20 minutes, or until the scones are golden brown and fragrant with lemon. The tops should be slightly crisp, while the insides stay tender and moist.
Remove the scones from the oven and let them cool slightly on a wire rack. Serve warm or at room temperature for best flavor and texture.
