Preheat your oven to 400°F and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Cut the cold butter into small cubes and add it to the dry ingredients. Use a pastry cutter or your fingertips to work the butter into the flour mixture until it resembles coarse crumbs.
Stir in the lemon zest and fresh blueberries until evenly distributed.
Pour in the heavy cream and vanilla extract, and gently fold the mixture until a dough forms. Be careful not to overmix.
Transfer the dough to a lightly floured surface and gently knead it a few times until it comes together.
Shape the dough into a circle about 1 inch thick, then use a sharp knife to cut it into 8 equal wedges.
Place the scones on the prepared baking sheet, leaving space between each one.
Bake in the preheated oven for 15-18 minutes, or until the scones are golden brown and cooked through.
Allow the scones to cool slightly on the baking sheet before serving. Enjoy warm or at room temperature.