Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a mixing bowl, whisk together the flour, baking powder, sugar, and salt.

Add the cold, cubed butter to the dry ingredients and use a pastry cutter to mix until the mixture resembles coarse crumbs.

In a separate bowl, whisk together the egg, heavy cream, and lemon zest.

Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the blueberries.

Turn the dough out onto a floured surface and gently knead it a few times until it comes together.

Pat the dough into a circle about 1 inch thick and cut into wedges or use a biscuit cutter to cut out rounds.

Place the scones on the prepared baking sheet and bake for 15-20 minutes, or until golden brown.

Remove from the oven and let cool slightly before serving.