• Preheat the oven to 375°F (190°C).
• In a large bowl, mix together the flour, sugar, baking powder, salt and lemon zest.
• Cut the butter into small cubes and add it to the flour. Break it up and mix in with the flour until a crumbly mixture forms (similar to breadcrumbs or cornmeal). Add in the blueberries.
• Crack the egg into a separate bowl and whisk. Add in the heavy cream and milk and mix until combined.
• Drizzle in the wet ingredients into the flour mixture and mix until a shaggy dough forms. Do not over mix.
• Transfer the dough onto a lightly floured surface and knead gently a few times. Pat into an 8-inch (20 cm) circle about 1- inch (2.5 cm) thick.
• Cut into 8 wedges and place on a parchment lined baking sheet. (Note: They will spread out a bit when they bake.) Brush the tops lightly with heavy cream and sprinkle with sugar.
• Bake for about 22-27 minutes or until light golden brown on top. Let cool completely before glazing.

Lemon glaze

• Whisk the icing sugar and lemon juice together and drizzle over the scones using a whisk or small spoon. Let the glaze set for an hour before serving.