Preheat the oven to 375˚F and line a rimmed sheet pan with parchment paper. Add sugar and lemon zest to a large bowl. Using your fingers, massage the lemon zest into the sugar until the sugar feels moist.

Add flour, baking powder and salt to the bowl and whisk to combine. Add butter and use your fingers to rub the butter into the flour mixture until the butter is broken down into pea-sized chunks. Fold the blueberries into the dry ingredients.

In a separate medium bowl, whisk together milk, vanilla and eggs. Add the wet ingredients to the dry ingredients, then use a fork to gently combine. The dough will look a little shaggy, but there shouldn’t be any large dry patches of flour.

Lightly flour a work surface and dump the dough on top. Use your hands to work the dough into a smooth, even circle about 8 inches in diameter. Cut the circle into 8 equal triangles and transfer them to the prepared baking sheet. Brush the tops with a little milk, then sprinkle with sugar and bake for 18 to 22 minutes, or until lightly golden brown.