Position a rack in the center of the oven and heat the oven to 350°F.
Line a baking sheet with parchment paper and set aside.
Put the flour, sugar, baking powder, salt and lemon zest in the bowl of your stand mixer, and with the mixer on low (fitted with the paddle attachment) combine the dry ingredients.
Add in the cubed butter and mix until the pieces of butter are the size of peas.
Whisk egg and vanilla extract into the cream and pour the mixture into the bowl with the rest of the ingredients. Mix until the dough comes together and then add the blueberries. Do not over-mix or the blueberries will burst.
Turn the dough out onto a lightly floured surface and using your hands shape the dough into a circle. Pat the dough so it’s about one inch thick.
Cut into 8 even portions and place on lined baking sheet.
Bake in the oven for 22 to 25 minutes until scones are lightly golden brown. Transfer scones to a wire rack to cool.
While the scones are cooling you can prepare the glaze by whisking the powdered sugar, lemon juice and cream in a small bowl.
Adjust the glaze to the desired consistency by adding more cream or milk.