Step 1

Preheat the oven to 400 degrees F.

Step 2

Line a baking sheet with parchment paper.

Step 3

In a large bowl, sift 2 cups of the flour, 3 tablespoons of the sugar, the baking powder, and the salt.

Step 4

Cut the butter into the dry ingredients mixture and mix until a rough crumb texture is formed, being careful not to overwork or melt the butter.

Step 5

Gently fold the blueberries and the lemon zest into the flour mixture.

Step 6

In a small bowl, whisk 1/3 cup of the heavy cream, the eggs, and 1 teaspoon of the vanilla extract.

Step 7

With a spatula, combine the wet ingredients mixture with the dry ingredients mixture until a dough forms.

Step 8

Using the extra flour, lightly dust a flat work surface.

Step 9

Place the dough onto the floured work surface and knead it a few times.

Step 10

Pat the dough into 6-inch round balls.

Step 11

Using more of the extra flour, dust a knife.

Step 12

Using the prepared knife, cut the dough balls into four even parts each.

Step 13

Cut each dough part in half diagonally to create eight wedges.

Step 14

Place the dough wedges on the prepared baking sheet.

Step 15

Brush the tops of the scones with the extra heavy cream and sprinkle them with the extra sugar.

Step 16

Bake the scones in the oven until golden-brown, about 20-22 minutes.

Step 17

Let the scones sit on the baking sheet out of the oven to cool slightly, about 5 minutes.

Step 18

Transfer the scones to a wire rack.

Step 19

While the scones cool, combine the powdered sugar, the remaining vanilla extract, the orange juice, and the remaining heavy cream to create the glaze topping.

Step 20

Drizzle the glaze over the still-warm scones.

Step 21

Serve the scones warm.