• Whisk together flour, sugar, baking powder, and salt in a large bowl. Add in cold grated butter and cut with a pastry cutter, or two forks until pea-size crumbles. Place the bowl in the freezer.
• In another bowl, whisk the egg, cream, vanilla, zest, and lemon juice together. Remove the flour bowl from the freezer and pour in the wet ingredients and stir until just combined and fold in blueberries. Do not over mix.
• On a piece of wax paper, dump the scone dough out and shape it into a large ball. Then, press down to form an 8-inch disc. Place this disc in the freezer for at least 15 minutes.
• Preheat the oven to 400 degrees. Pull scones from the freezer and cut into 8 equal triangle pieces. Place each scone on a parchment-lined baking sheet.
• With the remaining heavy cream, brush the tops of the scones. Bake for about 18-22 minutes or until golden brown and cooked through. Removed from oven and allow to cool. Top with cream cheese and enjoy!
• While the scones are baking, make cream cheese topping.

Cream Cheese Spread

• In a medium bowl, cream together cream cheese and sugar. Add in 2 tablespoons heavy cream, lemon juice, and vanilla and combine.
• In a separate bowl add in 1/4 cup heavy cream and whisk until stiff peaks form. Fold whipped cream into cream cheese.
• Store covered in the fridge for up to 3 days.