1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.

3. Add the cold, cubed butter to the dry mixture. Using a pastry cutter or your fingertips, cut the butter into the flour until it resembles coarse crumbs.

4. In a separate bowl, whisk together the cottage cheese, egg, milk, and vanilla extract until smooth.

5. Pour the wet mixture into the dry ingredients. Gently fold until combined; the dough will be slightly sticky.

6. Carefully fold in the blueberries and lemon zest (if using). Avoid overmixing to prevent crushing the berries.

7. Lightly flour your work surface and transfer the dough. Shape into a 1-inch thick round and cut into 8 equal wedges.

8. Place the wedges onto the prepared baking sheet, about 1 inch apart. Sprinkle with coarse sugar if desired.

9. Bake for 18–20 minutes, until golden brown on top and firm to the touch.

10. Let cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.

11. If desired, whisk together the powdered sugar, milk, and vanilla to make a glaze. Drizzle over cooled scones before serving.