Preheat oven to 375 F. Line a rimmed baking sheet with piece of parchment paper.
In a large mixing bowl, combine the flour, sugar, baking powder, cardamom, ginger and salt. Cut in the butter pieces with a pastry blender or 2 knives. Toss in the blueberries.
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" round disks and cut each disk into 6 triangular shaped 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, or with an afternoon cup of tea.