Preheat the oven to 400 degrees F., and line a baking sheet with parchment paper or a baking mat.
Zest your lemon and place the zest in a large mixing bowl
Add the granulated sugar to the bowl and mix well to combine. The zest should incorporate into the sugar and the sugar should smell nice and lemony.
Add the flour, baking powder, and salt to the sugar mixture in the bowl and stir to combine.
Add the blueberries and mix gently to combine.
Add 1 cup of cream, and mix gently until the mixture comes together. You can add a few more tablespoons of cream as needed. The dough should be soft and well combined, but not sticky or overly crumbly. Don't overwork the dough.
Turn the dough out onto a lightly floured surface.
Knead the dough a few times, and form it into a ball.
Dust the parchment or baking mat with a little flour.
Place the dough on the parchment or baking mat. Gently press the dough into a flat circle that is about 1.5 inches thick.
Cut the circle into 8 even pieces.
Gently separate the pieces so that they have an inch or so in between them (I use a spatula or the knife I cut them with to help me move the dough).
Bake for 17 to 20 minutes, or until the tops are golden-brown.
Mix the powdered sugar with a little lemon juice from your fresh lemons to make a thin glaze. When the scones come out of the oven, drizzle them evenly with the glaze. Serve warm or at room temperature.