Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
There are 2 ways to treat the butter. I prefer to freeze a block of butter and shred it in the food processor. Alternatively, take butter from the refrigerator and cut it into 1-inch cubes, then put the cubes in the freezer for 30 minutes or so. Keep the shredded or cubed butter frozen until needed.
Place flour, powder, soda, salt, sugar (if using), dried blueberries and lemon peel in large bowl and mix well with a wooden spoon or with a whisk. Toss the frozen shredded or cubed butter with the flour mixture, handling it as little as possible. The key to a light scone is minimal handling and very cold ingredients. Once the butter is dispersed throughout the flour mixture, add the heavy cream and the honey (or sugar).
Use a rubber spatula to gently incorporate the cream into the flour and butter mixture. I use gloved hands and a plastic dough scraper for this part. Using a tossing motion, gently mix the cream into the flour and butter mixture just until the flour is moistened and the dough holds together. Do not knead the dough; just gently mix it with the spatula or with the dough scraper.
Lightly flour a work surface. Gently roll the scone dough out on the floured work surface into a circle about 1 inch thick. Cut into 12 wedges and place each wedge on the parchment-lined baking sheet. Leave about an inch between the scones. Place in the preheated oven and bake until golden brown, 15–20 minutes. Check the scones after 10 minutes and rotate the pan if the scones are not browning evenly. When 20 minutes have elapsed, carefully press the center of the top of one of the scones. It should give slightly but be firmly set. If the scones are too soft in the center, add another minute or 2 at a time until the center is set.
Cool the scones completely on a rack. Bon appétit!
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