Double the recipe and freeze some for later!
Preheat your oven to 400°F. Line a baking sheet with parchment paper or with a silicone baking mat.
In a large mixing bowl, whisk together the flour, salt, sugar, baking powder, and the lemon zest. Set aside.
In a separate bowl, gently whisk together the eggs and the cream.
Add the grated butter to the mixing bowl and pinch the butter into the flour until the mixture resembles coarse cornmeal.
Add the cream-egg mixture to the flour and fold the dough until it comes together. Don't overmix.
When the flour has absorbed the liquid, add the blueberries and gently fold them into the dough.
Turn your dough onto a floured surface and fold the dough over itself 3-4 times.
Use a floured rolling pin to roll the dough into a 9"×13" rectangle that's approximately an inch thick.
Use a floured bench scraper (or a sharp knife) to cut the rectangle into triangles that are equal in size.
Transfer the dough to your prepare pan and refrigerate for 20-30 minutes.
Remove the pan from the refrigerator and brush the top of each scone with the egg wash. Sprinkle about 1 1/2 teaspoons of the turbinado sugar onto the surface of each scone.
Bake the scones for 20 minutes or until golden brown.
Once the scones are fully baked, remove them from the oven and cool for 5 minutes. Transfer to a cooling rack and glaze.
In a small mixing bowl, whisk together the confectioner's sugar and the lemon juice. Adjust the thickness of the glaze by adding more lemon juice (if it's too thick for your preference) or more sugar (of it's too thin).
Use your whisk or a spoon to drizzle the glaze over each scone.
Serve the scones with lemon curd or clotted cream, if desired.
Scones may be frozen after cutting and prior to baking. Arrange the scones on a parchment-lined sheet pan and freeze. After the scones are frozen solid, transfer them to a plastic freezer bag for up to 6 months.
When you're ready to bake, thaw under refrigeration for 24 hours, or add an additional 5-7 minutes to the bake time if you're baking frozen scones.
Prepared scones are good at room temperature for 3-4 days.