If not using a good quality non-stick pan, line a cookie sheet with parchment paper.
In a large bowl, sift together the flour, sugar baking powder, and salt.
Cut the butter into the flour mixture until it resembles coarse bread crumbs.
In a separate bowl, whisk together, the cream, milk, vanilla, and egg. Stir in the wet ingredients until combined then turn out onto a lightly floured work surface to completely bring it together with your hands. Press the dough out into a rectangle about 10-x-14-inches.
Spread the blueberries & zest (as pictured) evenly across the dough.
Roll the dough up tightly from the 10-inch side.
Slice the dough into 8-10 rounds and place them on a parchment-lined cookie tray.
Brush the tops of the scones with milk.
Bake the scones for about 20 minutes until lightly browned. Allow the scones to cool for at least 10 minutes before adding the glaze.
For the glaze:
In a mixing bowl whisk together 2 tablespoons of the juice, the melted butter, and powdered sugar.
Add in more juice as needed 1 teaspoon at a time until it is the desired consistency.
Once the scones have cooled ten minutes, drizzle with the glaze and serve