Preheat oven to 350 degrees.  In a very large bowl combine the first five ingredients.  Throw in the butter and work it with your fingertips until the dough is pea and lima bean sizes.  Add the buttermilk and lemon zest and toss to combine.

Immediately dump everything onto a clean surface with more than enough room to work the dough.  (Alanna with Whiskey Bella Ranch uses parchment paper.  It helps with shaping and cutting the scones.). Using only the heel of your palm quickly flatten the dough.  Gather the dough back into a mound two or three times and repeat.  The dough should begin holding together.  Avoid overworking the dough.  You should still see some pea size pieces of butter through it.

Pat the dough down to about 3/4 inch, and make a 9 x 12 rectangle.  Sprinkle the frozen blueberries on top evenly and begin to roll the dough like a jelly roll with the blueberries inside.  Shape into a 12 inch long cylinder.  Lightly flatten the top and cut out 9 or 10 triangles.  Transfer to an un-greased sheet and freeze for at least 2 hours prior to baking.  Or freeze up to one month tightly wrapped.

Remove scones from freezer and place on two un-greased baking sheets with plenty of room to breath.  Brush with an egg wash and sprinkle liberally with granulated sugar.  Bake from frozen until cooked, nicely brown, and easily lifted off pan.  About 25 minutes.