1. Preheat oven to 425*. Using a stand mixer with the paddle attachment, or hand mixer, cream together butter and sugar.
2. Add the flour, salt, and skim milk. Mix until a dryer, crumbly dough forms. Do not over mix. The texture will be much lighter with the least amount of mixing possible.
3. Turn out the dough onto a floured countertop. Gently, using your hands, work the blueberries into the dough.
4. Form a round about 1/2 inch thick and either cut into 6 wedges using a sharp knife, or use a biscuit cutter to cut out round scones. If using the biscuit cutter, reform the dough as needed until all dough has been used up.
5. Place scones at least 1 inch apart on an un-greased baking sheet. Bake at 425* on the middle rack for 15-17 minutes.
6. Remove from the oven and place on a cooling rack to cool completely before storing. These will store well in an airtight container for about a week.