To begin, line a baking sheet with parchment paper. While you prepare your dry ingredients, place your cubed butter in the freezer to make sure that it’s extra cold.
In a large bowl, whisk together the flour, baking powder, salt, lemon zest, and sugar.
To a small bowl, add the heavy cream, eggs, and vanilla. Whisk until combined.
Drop the cold butter cubes into the large bowl with the dry ingredients. Using a pastry cutter (or 2 forks), cut the butter into the flour until the butter is a pebble texture (see picture in instructions, if necessary).
Make a well in the center of the dry ingredients and pour the wet ingredients in. with a rubber spatula, gently fold together the ingredients until they are incorporated and start to come together.
Add the fresh blueberries (amount will depend on your preference). Gently stir them into the dough trying not to smash too many of them (there will be some casualties).
Turn the dough out onto a lightly floured surface. Gently pat the dough into a circle that has about a 1” thickness. Cut the circle four times until there are 8 equally-sized triangles.
Move the individual scones to the prepared baking sheet and place them 2 inches apart. Brush the tops of the scones with a little heavy cream and (optional) sprinkle with coarse sugar.
Refrigerate the scones for about 20 minutes and preheat your oven to 425 degrees.
Bake the scones for 20-25 minutes until they are golden brown. Let cool before eating. Enjoy!
Store leftover scones in an air-tight container at room temperature. If you have the time, pop the scone in the oven for a little bit to heat/crisp up before eating.