2First, sift the dry ingredients together in a large bowl.
Using 2 forks or your fingers, cut in the butter to coat the pieces with the flour. (I did this by hand). The mixture should end up looking like coarse crumbs.
3Make a well in the center and pour in the heavy cream & lemon zest. Fold everything together until just mixed; do not over work the dough or the scones will be tough. Gently, fold the blueberries into the dough, taking care not to mash them.
4Press the dough onto a lightly floured surface and form into a rectangle. (Don't use a rolling pin, it will smash the berries.) Cut the rectangle in half then cut the pieces into half again, giving you 4 squares. Cut the squares in half on a diagonal to give you a triangle shape. Makes 8.
5Mix together a small amount of heavy cream and a dash of vanilla. Brush the tops of the scones and sprinkle with a little sugar.
6Place scones on an ungreased baking sheet and bake at 400'F until golden brown and the blueberries have burst, about 15-20 minutes. Let cool a bit before you apply the glaze.
Mix the confectioner's sugar and lemon juice (1 Tbsp. at a time) until the desired consistency. Whisk the glaze until all lumps are out, and drizzle over cooled scones.
You'll never buy scones again!