Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until well combined.

Add the cold, cubed butter to the dry ingredients. Use your fingers or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs.

Gently fold in the fresh blueberries and lemon zest, being careful not to crush the blueberries.

In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until smooth.

Pour the wet ingredients into the dry mixture, and stir gently until just combined. The dough will be slightly sticky; avoid overmixing!

Lightly flour your work surface and turn the dough out onto it. Pat the dough into a rectangle about 1-inch thick. Cut the dough into triangles or use a round cutter for a classic scone shape.

Place the scones on the prepared baking sheet, spacing them apart. Bake in the preheated oven for 15-20 minutes, or until golden brown.

While the scones cool, combine the powdered sugar and lemon juice in a small bowl. Whisk until smooth.

Drizzle the lemon glaze over the warm scones, and enjoy them fresh from the oven!