PREHEAT oven to 350 degrees (F).
In a large bowl, whisk together all dry ingredients.
With a pastry cutter (or a fork, or 2 knives), cut in the butter. You don’t want it to be completely blended in, you want to leave some bits of butter. I like to get mine about pea size, maybe slightly bigger.
The butter just starting to be mixed. You should end up with a nice even mixture that is crumbly like a streusel topping.
Mix together the lemon juice, zest, and buttermilk. Slowly pour in and begin to incorporate. Make sure you get the flour stuck at the bottom! Once it is about to come together, add in the blueberries. Combine them, but don’t over work the dough. I sometimes ditch my spoon and use my hands for the last bit.
You can see that it is still quite crumbly, and that is good!
With your hands, grab a small handful and shape into a round shape, like the shape and size of a biscuit. Place on a greased cookie sheet, evenly spaced apart.
Once on the baking sheet, brush tops with cream or milk (whatever you have on hand), and top with crystalized sugar. You can also use regular sugar, but I love the sparkle the big course sugar gives. This makes a nice crunchy top. Don’t mind the milk that spills onto the sheet, it crystalizes and adds to the flavor!
Bake in the preheated oven for about 20-25 minutes. Keep an eye on them, you don’t want them too browned. Be sure to check the bottoms to make sure you aren’t burning them.
Allow to cool about 5 minutes on the pan, then transfer to a wire rack. Serve warm or cold. Enjoy!