HEAT oven to 375°F.
MIX flour, 1/4 cup sugar, baking powder and salt in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add 3/4 cup milk, egg and zest; stir just until mixture forms dough. Stir in blueberries and chocolate.
DIVIDE dough in half. On lightly floured surface, pat each half into 7-inch round. Cut each round into 8 wedges. Place on baking sheet. Brush with remaining milk; sprinkle with remaining sugar.
BAKE 25 min. or until golden brown.
serving size = 1 scone (72 g)