Preheat oven to 400 degrees. Line sheet pan with parchment paper.
In a medium sized mixing bowl, cut cold butter into dry scone mix using a pastry blender or fork. Blend until crumbly.
Create a well in the center of the dry mixture. Add the eggs and milk. Stir until well combined and the mixture is moist.
Add the lemon juice and lemon zest and blend well. If mixture is still dry and crumbly, add more milk, but only add it in small increments. A little will go a long way.
Add fresh blueberries and gently stir to combine.
Dump scone mixture onto parchment paper lined sheet pan, and shape into a circle, about 1 inch thick.
Use a knife to score the dough into 8 equal pieces, then cut through the mixture and slightly pull each scone wedge out from one another for expansion room when baking.
Bake for 12-15 minutes, or until golden brown.
Set aside and cool for 5-10 minutes.