In a large bowl, add the flour, sugar, baking soda, baking powder, salt, and lemon zest, whisking gently to combine. Add the butter and with your fingers or pasty cutters, work it into the dough until small chunks form.
Pour the milk and blueberries into the large bowl with the dough and gently stir together until just combined.
Using an ice cream scoop or large spoon, scoop out the dough and place on a parchment lined baking sheet.
Bake for 10-12 minutes, or until the tops are golden brown.
In a small bowl, combine the glaze ingredients and stir until smooth. Pour over the scones and allow to dry. Serve either warm or completely cooled.