Preheat oven to 375 F. Line a rimmed baking sheet with a piece of parchment paper.
In a large mixing bowl, combine the flour, sugar, baking powder and salt. Cut in the butter pieces with a pastry blender or 2 knives. Toss in the blueberries
Measure the milk, then drop in the 2 drops of Cardamom essential oil and the 2 drops of Ginger essential oil.
Pour the milk into the batter and stir gently to combine. Some of the blueberries may 'pop' and release a little liquid and that's okay. Add a little more flour if needed to keep the dough from being too sticky.
Divide the dough in half and form into 2 balls. Form them into 6" 'disks' and cut each disk into 6 triangular scones.
Place the scones onto the parchment lined baking sheet. Sprinkle a few pinchfuls of turbinado sugar onto each scone.
Bake in the preheated oven for 25 to 30 minutes, or until golden on top.
Serve Blueberry Cardamom Scones for breakfast, with afternoon tea, or as dessert.