Preheat your oven to 400 degrees F and line a large baking sheet with parchment paper.
Sift the flour, baking powder and salt together in a large bowl. Cut the butter into the flour mixture and then mix using a pastry blender or a large fork until the mixture resembles coarse crumbs. Stir in the sugar and lemon zest and then gently fold in the blueberries.
Add the buttermilk and gently stir and fold until the dough starts to form. Transfer the dough to a floured surface and bring the dough together with floured hands. Flatten the dough gently into a disk about 1-1.5 inches high. Cut the circle into 8 scones.
Arrange the scones on the baking sheet, baste with additional buttermilk and sprinkle with sugar (optional). Bake 18-20 minutes or until golden brown.