Sift together the dry ingredients; the flour, baking powder, salt, and sugar.
Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs.
Make a well in the center and pour in the milk (or heavy cream), lemon zest and lemon juice.
Fold everything together just to incorporate; do not overwork the dough.
Fold the blueberries into the batter.
Take care not to mashor bruise the blueberries because their strong color will bleed into the dough.
Press the dough out on a lightly floured surface into a large circle about 1 1/4 inches thick.
Using a large cookie cutter (preferably heart-shaped:) cut out 6 large scones.
Place the scones on an ungreased cookie sheet and brush the tops with a little milk or heavy cream.
Bake at 400 for 15 to 20 minutes until beautiful and brown.
Apply the glaze as soon as they come out of the oven. Enjoy!