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

In a large mixing bowl, whisk together the flour, baking powder, salt, and lemon zest until well combined.

Add the cold cubed butter to the flour mixture and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse breadcrumbs.

Stir in the granulated sugar, mixing gently to combine.

Create a well in the center of the mixture and pour in the beaten egg and cream. Gently fold the wet ingredients into the dry ingredients until just combined—do not overmix.

Carefully fold in the fresh blueberries, being gentle to avoid crushing them or over-working the dough.

Turn the dough out onto a lightly floured surface and gently shape it into a disc about 1 inch thick.

Using a sharp knife or scone cutter, divide the disc into 8 wedges or use a 2-inch biscuit cutter to create individual scones.

Place the scones on the prepared baking sheet, spacing them about 2 inches apart.

Bake for 15–18 minutes until the scones are golden brown on top and a toothpick inserted into the center comes out clean.

While the scones cool slightly, prepare the glaze by whisking together powdered sugar, fresh lemon juice, and milk until you achieve a smooth, drizzle-able consistency.

Drizzle the lemon glaze generously over the cooled scones and serve immediately.