Instructions

1. 1
   Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper.
2. 2
   In a large bowl, whisk together flour, sugar, baking powder, salt, and lemon zest.
3. 3
   Add the cold butter cubes to the flour mixture. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
4. 4
   In a small bowl, whisk together the heavy cream, egg, and vanilla extract.
5. 5
   Pour the cream mixture over the flour mixture and stir gently with a fork until just combined. Do not overmix.
6. 6
   Fold in the blueberries gently — if using frozen berries, work quickly to prevent streaking.
7. 7
   Turn the dough out onto a lightly floured surface. Pat it into a circle about 1 inch (2.5 cm) thick.
8. 8
   Cut the circle into 8 wedges using a sharp knife or bench scraper.
9. 9
   Place the wedges on the prepared baking sheet, spaced about 2 inches apart. Brush the tops lightly with heavy cream.
10. 10
    Bake for 18–22 minutes, until golden brown on top and bottom.
11. 11
    Cool on the pan for 5 minutes, then transfer to a wire rack.
12. 12
    Prepare the glaze by whisking together powdered sugar and lemon juice until smooth. Drizzle over slightly warm scones.