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

In a mixing bowl, whisk together the flour, baking powder, sugar, and salt.

Cut in the cold butter using a pastry cutter until the mixture resembles coarse crumbs.

Gently fold in the blueberries.

In a separate bowl, whisk together the egg and heavy cream. Add to the dry ingredients and mix until just combined.

Turn the dough onto a floured surface and gently knead a few times. Pat into a circle about 1 inch thick.

Cut into wedges and place on the prepared baking sheet.

Bake for 15-20 minutes or until golden brown.

In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.

Drizzle the glaze over the warm scones once they are out of the oven.