• Preheat your oven to 375℉ and line a baking sheet with parchment paper.
• Sift the flour, sugar, baking powder and salt in a large bowl. Using a pastry cutter, or two forks, cut the cubes of very cold butter into the flour mixture. You want very small pea-sized type pieces of butter. It's the butter melting that is going to help give you the flaky pockets.
  
• Add the lemon zest and gently mix it in.
• In a separate bowl, whisk together the whipped cream (or milk*), egg and vanilla. Add this to the bowl with the flour mixture and stir just until it starts to come together. Turn this out onto a clean work surface and using your hands, bring the mixture together. *Sometimes I only need 3/4 cup whipped cream, other times I need to add 2 more tbsps. You want the dough to come together, but not be a sticky mess.
• Flatten the dough into a rough rectangle with your hands. Press the blueberries into the dough. Fold one half into the middle. Fold the other half over the top of the first fold. Fold in half, top down. See the pictures to help you.
• Using your hands again, gently flatten the dough out to a rectangle approximately 12" x 10" again.
• Using a very sharp knife, cut this in half lengthwise, then make 3 equal cuts the other direction until you have 6 pieces around the same size.
• Gently move each slice onto the baking sheet. Brush the scone tops with a bit of cream. I usually use what was left in the wet bowl.
• Bake for 18-20 minutes until brown on top and baked through. Cool on the baking tray for 5 minutes before transferring to a wire rack to completely cool before adding the lemon glaze.

To make the Lemon Glaze

• While the scones are cooling, add the lemon juice to a medium-sized bowl. Sift in enough powdered icing sugar until you get a pourable consistency. This can be up to 3/4 of a cup. If you want a thicker glaze, use more icing sugar. Use a whisk to mix this. You don't want lumps.
• Use the parchment paper from when you baked the scones as a drip tray underneath the wire rack to help with clean up.
• Using a large spoon, pour glaze over each cooled scone. Wait about 10 minutes for the glaze to set up. Enjoy!