Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Set aside.

In a medium size mixing bowl combine the flour, sugar, baking powder, and salt.

Add the cubes of butter and mix them into the flour mixture using a pastry cutter, fork, or your hands, pinching the butter between the flour as you mix it in until the butter is the size of peas.

Add the lemon zest and the blueberries and gently mix them into the flour mixture.

In a separate medium-sized bowl, combine the lemon juice, heavy cream, egg, and vanilla. Mix until smooth then pour the mixture into the bowl with the dry ingredients.

Mix until everything is combined then turn the dough onto a well-floured surface. It will be crumbly so you will need to use your hands to form the dough into a disc that is about 6 inches wide and 1.5 inches thick. Then use a bench scraper or butter knife to cut the dough into 8 equal wedges.

Place the scones onto the lined baking sheet about 1-2 inches apart in a single layer.

Brush each one with some heavy cream and sprinkle with raw sugar, if desired.

Bake the scones in the middle rack of the preheated oven for 17-19 minutes, rotating the pan halfway through cooking until they are golden and cooked through. Then remove them from the oven, transfer them to a wired cooling rack and let them cool for a few minutes.

Mix up the glaze by whisking the powdered sugar and lemon juice together in a small bowl until fully combined.

Serve warm drizzled with the lemon glaze and enjoy!