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1. Put oven rack in middle; heat to 425. Remove half of wrapper from butter. Grate unwrapped ends on large holes of box grater (8 tablespoons). Place grated butter in freezer. Melt 2 tbs of remaining butter; set aside. Save remaining butter.
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2. Whisk together milk and sour cream in bowl; refrigerate. Whisk flour, 1/2 cup sugar, baking powder, baking soda, salt, and lemon zest in medium bowl. Add frozen butter to flour mixture and toss with fingers until coated.
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3. Add milk mixture to flour mixture; fold with spatula until just combined. Transfer dough to floured surface. Dust surface of dough with flour; knead dough 6 to 8 times, until it holds together in ragged ball, adding flour as needed.
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4. Roll dough into 12-inch square. Fold dough into thirds, using bench scraper or metal spatula to release dough if it sticks. Lift short ends of dough and fold into thirds to form 4-inch square. Transfer dough to plate dusted with flour and chill in freezer 5 mins.
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5. Transfer dough to floured work surface and roll into 12-inch square. Sprinkle blueberries over surface of dough, then press down so they are slightly embedded in dough. Using bench scraper or thin metal spatula, loosen dough from work surface. Roll dough, pressing to form tight log. Lay seam-side down and press log into 12 by 4-inch rectangle. Using sharp, floured knife, cut rectangle into 4 equal rectangles. Cut each rectangle to form 2 triangles and transfer to parchment-lined sheet.
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6. Brush tops with melted butter; sprinkle with remaining sugar. Bake until tops and bottoms are golden brown, 18 to 25 mins.
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To Make Ahead: After placing the scones on sheet, refrigerate or freeze. When ready to bake, for refrigerated scones, heat oven to 425 degrees and follow directions in step 6. For frozen scones, heat oven to 375 degrees, follow directions in step 6, and extend cooking time to 25 to 30 minutes.
