2 cups flour
1 Tbs baking powder
1/2 tsp salt
2 Tbs sugar
5 Tbs cold unsalted butter, cut into cubes
1 cup heavy cream
1 cup fresh blueberries

Preheat oven to 400. Sift flour, baking powder, salt, and sugar. Cut in butter until mixture resembles course crumbs. Make a well and pour in cream. Mix until just combined. Toss blueberries in flour to coat and fold them into the batter. Turn dough onto a floured surface and shape into a rectangle. Cut in half, then in half again. Cut each square into 4 triangles. Bake for 15 - 20 min on a lightly greased cookie sheet.

Lemon glaze

1/2 cup fresh lemon juice
2 cups powdered sugar
zest of 1/2 a lemon
1 Tbs butter

Mix lemon juice with sugar, add melted butter and lemon zest. Wisk and drizzle over cooled scone.