Preheat the oven to 420°F (215°C) and set the oven rack to the middle position.

Line a baking sheet with parchment paper.

In food processor bowl with metal blade, place flour, salt, baking powder, and sugar and pulse 4-5 times.

Add in the unsalted butter throughout the flour mixture and the lemon zest

Pulse the mixture until coarse crumb consistency about 8-10 pulses.

Transfer crumb mixture to a large bowl.

Add the buttermilk and work the mixture with your hands or a fork until the dough starts to form about 40 seconds.

Put in the blueberries and combine them with your hands or fork. Do not overmix the dough.

Turn over the scone dough onto a lightly floured working surface. Add some flour on top and roll out the dough to about 3/4 thickness.

Cut out triangles or rounds and place onto the baking sheet, spacing them about 1 inch apart.

Place into oven and bake 14 to 16 minutes or until golden brown.

Cool scones on a wire rack.

Serve and enjoy.