Preheat oven to 425 degrees. Line baking sheet with parchment paper. Set aside.

In a large mixing bowl, combine flour, sugar and baking powder. Stir to mix. Add butter pieces and 1 Tablespoon lemon zest. Using a pastry cutter, combine ingredients until you achieve the consistency of large peas.

In a separate bowl, sprinkle blueberries with 1 tablespoon flour, making sure all blueberries are coated. Carefully transfer blueberries to the dough mixture. Add lemon juice and heavy cream. Toss with a fork or your fingers until dough begins to form.

On the reserved baking sheet, form dough into an 8 inch round. Cut into 8 wedges and separate wedges slightly.

Bake 14-16 minutes or until golden brown.

While scones are baking, in a small bowl combine confectioners sugar, 1 teaspoon lemon zest and 1 Tablespoon lemon juice. Stir until a thin paste / frosting forms.

Once scones have cooled slightly, brush lemon frosting over each scone until coated on the top.