In a large bowl, stir together the flour, sugar, baking powder, salt and lemon zest.
With two knives or a pastry cutter, cut in the butter until it resembles coarse crumbs. Do not over process!
Stir in the ginger and blueberries.
Add the lemon extract and tablespoon by tablespoon, mix in the lemon juice. Just add enough so that the dough holds together. If you add too much lemon juice, the scones will come out muffin-like. Some days I need 3 tablespoons and sometimes I need up to 6.
On a piece of parchment paper or Silpat, form a circle of dough, about 3/4" thick.
Cut out 8 triangular scones.
Place the scones a few inches apart on the parchment paper or Silpat and sprinkle the sugar over the top, if using.
Place the scones about 2" apart.
Bake until the scones are slightly brown, about 12 - 15 minutes.
Remove the scones from the oven and let cool for 5 minutes on the pan.
These scones are best the day of baking but if you have any left over, cover and store at room temperature for up to 3 days.