Preheat your oven to 400°F (200°C).
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and fine sea salt.
Add the diced cold unsalted butter to the dry mixture and cut in until the mixture resembles coarse crumbs.
In another bowl, combine the lightly beaten egg, cold heavy whipping cream, and vanilla extract. Whisk until blended.
Pour the wet mixture into the dry ingredients and gently stir until just combined.
Gently fold in the blueberries.
Transfer the dough onto a floured surface and shape it into a circle about 1-inch thick. Cut into 8 wedges.
Place the scones on a baking sheet lined with parchment paper, brush with cream, and sprinkle with coarse sugar.
Bake for 15-20 minutes until golden brown.
While baking, whisk together the powdered sugar, lemon zest, and lemon juice for the glaze.
Once baked, cool the scones and drizzle the glaze over them.
