Step 1: Preheat the oven

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

Step 2: Mix the dry ingredients

• In a large bowl, whisk together the flour, sugar, baking powder, and salt.

Step 3: Cut in the butter

• Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to blend the butter into the flour mixture until it resembles coarse crumbs.

Step 4: Combine wet ingredients

• In a small bowl, whisk together the heavy cream, eggs, and lemon zest. Pour the wet ingredients into the dry mixture and stir until just combined.

Step 5: Add the blueberries

• Gently fold in the blueberries, being careful not to crush them.

Step 6: Shape the scones

• Turn the dough out onto a floured surface and gently knead it into a 1-inch-thick circle. Cut the dough into 8 wedges and place them on the prepared baking sheet.

Step 7: Brush and bake

• Brush the tops of the scones with a little heavy cream for a golden finish. Bake for 18–20 minutes, or until the scones are golden brown and cooked through.

Step 8: Prepare the glaze (optional)

• In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Drizzle the glaze over the cooled scones.

Step 9: Serve and enjoy

• Serve the scones warm or at room temperature with butter, jam, or clotted cream.