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

Whisk together the flour, sugar, baking powder, salt, and lemon zest in a large bowl.

Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Mix the heavy cream, egg, and vanilla extract in a separate bowl.

Combine the wet ingredients with the dry mixture, stirring just until everything is combined.

Gently fold in the blueberries, taking care not to crush them.

Shape the dough on a lightly floured surface into a 1-inch thick circle and cut it into 8 wedges.

Bake the scones on the prepared baking sheet for 18–22 minutes, until they are lightly golden.

Cool slightly before adding the glaze. If using, whisk the powdered sugar together with the fresh lemon juice and drizzle over the cooled scones.