In a large bowl combine the flour with lemon zest, baking powder, and sugar until it gets fragrant and all lemony. Grate butter and mix it with the flour mixture until you see Pea-sized crumbs. (I generally like working with my fingers, but I am careful not to overwork so as not to melt the butter completely with the heat of my hands). Keep this in the fridge until you prepare the wet ingredients.
Mix Egg with Heavy Cream and Vanilla Extract until smooth.
Drizzle this Wet mixture over the flour mixture and add the Blueberries. Combine everything together until you get a soft, moist but firm dough. Your dough should be sticky. In case it's too sticky, you can add some flour. If it's too dry, you can add some heavy cream or milk.
Use a very sharp knife to cut out scones in any shape you like. I generally prefer cutting out Triangles. However, you can use your Cookie Cutter to cut out any shape you want.
Brush the Scones with the remaining Cream mixture. And sprinkle some coarse sugar on them. Refrigerate the scones, after placing them on a lined baking sheet for about 15 minutes. In the meantime, preheat the oven to 400°F or 200°C.
Arrange the Scones with 2-inch gap on a silicone mat or a Baking sheet lined with Parchment Paper. Bake them for 20-25 minutes or until it gets light brown on the top and golden brown on the edges. Remove them from the oven and let them come down to room temperature.
Making the Lemon Icing
Whisk Icing Sugar and Lemon Juice until smooth and creamy. Add water to thin out the icing if you want. Drizzle it over the warm scones
Video
Notes
You can store these scones at room temperature for 2 days or in the refrigerator for 5 days.