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Pre-heat the oven to gas mark 7 or equivalent.
In a mixing bowl, combine the flour and baking powder.
Rub the butter into the flour mixture until merged.
Add the sugar and stir through.
Gradually add the milk in batches.
Mix in the blueberries and half the lemon zest.
If the dough is too wet, add a little extra flour. If it's too dry, add milk.
Plonk the dough onto a floured chopping board and knead gently.
Roll out the dough and shape into desired form.
Place the shaped dough on a lined baking tray, well spread apart.
Bake for 12-15 minutes until lightly golden.
Leave on a wire rack to cool.
Once cooled, slice the scones in half.
Serve with clotted cream, more lemon zest, and blueberry jam.