Step 1

Preheat oven to 400°F. Line a large baking sheet with parchment paper or a silicone baking mat and set aside.

Step 2

In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined. Add the cubed butter and cut it into the dry ingredients with a pastry blender or a fork until you have small pea-sized crumbs. Gently stir in the blueberries and lemon zest.

Step 3

In a separate bowl, whisk together the heavy whipping cream, egg, and vanilla extract until fully combined. Pour the mixture into the dry ingredients and gently fold until just combined, making sure not to over mix the dough.

Step 4

Scoop the dough out onto a lightly floured surface and form it into a ball, then flatten it into a circle about 1-inch thick. Cut the dough into 8 equal sized triangles. Place each triangle on the baking sheet, leaving a little room between each one. Gently brush the top of each scone with a little bit of heavy whipping cream.

Step 5

Bake at 400°F for 20-25 minutes or until lightly golden brown. Remove from the oven and allow to cool on the baking sheet for about 10 minutes.

Step 6

Add the powdered sugar and the fresh lemon juice to a mixing bowl and mix together until well combined. If the glaze is too thick, add a little more lemon juice to thin it out. If the glaze is too thin, add a little more powdered sugar to thicken it up a bit.

Step 7

Top the scones with the glaze, serve, and enjoy!