• Preheat oven to 400°F.
• Whisk together the flour, sugar, baking powder, and salt in a large bowl.
• Add the cold butter and cut it into the dry ingredients using a pastry blender or 2 knives until it resembles coarse crumbs.
• Stir the blueberries into the dry ingredients.
• Make a well in the center of the dry ingredients and pour in the buttermilk. Gently fold the dry ingredients into the wet until a shaggy dough forms. Be careful not to squish the berries.
• Turn the dough onto a floured countertop or pastry mat and gently press the dough into an 8-inch circle.
• Using a sharp knife, cut the dough into 8 wedges, then transfer to a parchment-lined baking sheet, leaving about an inch between the scones to give them room to rise.
• Bake at 400°F for 20 minutes, or until puffed and golden brown. Remove from the oven and transfer to a cooling rack.

Icing Drizzle

• Let the scones cool, then mix the powdered sugar and lemon juice in a small bowl to drizzle. You can add more lemon juice to make it thinner or less to make it thicker.
• Drizzle the icing over the scones and serve.