Position the rack in the upper third of the oven and preheat to 400 degrees. Line a large baking sheet with parchment paper.
Whisk the flour, baking powder, salt and 1/2 c. sugar in a large bowl. Using your fingertips, rub in the chilled butter until the pieces are the size of small peas. Add the dried wild blueberries and toss to coat. Mix 1 c. buttermilk and the lemon peel in a measuring cup. Pour the buttermilk mixture into the dry ingredients and stir until dough begins to form. Transfer the dough to a lightly floured work surface and gather together. Knead the dough briefly, about 5 turns. Divide the dough in half. Form each dough half into a ball and flatten into 1-inch-thick disks. Cut each disk into 6 wedges.
Transfer the scones to the prepared baking sheet, spacing 1 inch apart. Brush the tops with the remaining 1 T. buttermilk and sprinkle with the remaining 2 T. sugar. Bake at 400 degrees until the scones are golden brown on top and a toothpick inserted into the center comes out clean, about 15 - 18 minutes.