Preheat your oven to 400°F. Line a baking sheet with parchment paper.

In a large bowl, rub together the 1¾ cups (275g) all-purpose flour and 3 tbsp (34g) cold butter with your hands or a pastry cutter until you get pebbles that resemble coarse pebbles. Then stir in the 1 tbsp (11g) baking powder, 2 tbsp (23g) sugar, and 1 tsp salt.

In a blender or using an immersion blender, combine the 2 whole eggs, ½ cup (140g) 4% cottage cheese, and ½ tsp vanilla extract. Blend until fully smooth.

Pour the wet mixture into the flour-butter mixture. Begin stirring to combine. When the dough is about halfway combined and still shaggy, sprinkle in the 1 cup (145g) blueberries and zest of 1 lemon. Continue folding gently until the dough just comes together — some flour streaks are fine. Do not overmix.

Turn the dough out onto a lightly floured surface. Gently bring it together with your hands — it will look crumbly at first, keep going. Carefully shape into a circle about 1 inch thick. Use a light touch throughout; no kneading, no pressing hard.

Transfer the parchment with the dough circle to the freezer for 10 minutes.

While the dough chills, mix the 3 tbsp (36g) sugar and zest of 1 lemon together, rubbing with your fingers until fragrant and slightly damp.

Remove from the freezer. Cut into 8 even wedges with a sharp knife or bench scraper. Separate slightly on the baking sheet.

Brush 2 tbsp (30g) milk over the tops of each scone, then sprinkle generously with the lemon sugar mixture.

Bake for 15–22 minutes until the tops are golden brown and the centers spring back when lightly touched. Start checking at 15 minutes.