Preheat the oven to 400°F. Line a baking sheet and sprinkle with flour.

Combine flour, sugar, lemon zest, baking powder, baking soda and salt in a large mixing bowl. Add butter to the bowl with the flour and cut in with a pastry blender, a fork OR your clean fingers. You should end up with a bowl full of pea-sized crumbs.

Add blueberries to the bowl with the crumb mixture. Whisk together buttermilk and vanilla and pour into the bowl, too. Stir with clean hands or a wooden spoon until just combined. A scraggly, messy dough makes the fluffiest, lightest scones.

Turn out the dough on your prepared baking sheet. Gather it into a ball and slightly flatten it into a roughly 7 inch disk (this works best with slightly damp fingers). Cut into 8 wedges. Pull the wedges slightly apart, so they're about 2 inches away from each other.

Brush the scones with milk and sprinkle with both sugars. Bake in the preheated oven for 20-25 minutes, or until golden. Transfer to a cooling rack and allow to rest until cool enough to touch. Serve warm.