Preheat oven to 400 degrees.
Sift dry ingredients (flour baking powder, salt & sugar).
Using a pastry blender, cut butter into flour to coat. (I use a cheese grater to grate the butter into tiny pieces and mix into flour. This is a fast alternative). It should look like coarse crumbs. Fold blueberries into crumb mixture (don't mash or bruise berries).
Make a well into center of mixture and pour in heavy cream or half & half. Fold everything together, do not over work dough.
Onto a lightly floured surface, press dough into a circle about 1 inch thickness. Using a bench scraper or a long knife, cut circle into 8 wedges. Place wedges onto a parchment lined cookie sheet leaving space between each wedge. Brush heavy cream or half & half on each wedge top.
Bake for 15-20 minutes until nice and golden. Cool.
Lemon Glaze: Mix together lemon juice, sugar, and butter. Pour glaze over tops of scones.
