Preheat oven to 400 degrees
Line a baking sheet with parchment paper or silicone baking mat. Set aside.
Start off by cutting your butter into small cubes. Roughly 1/4"-1/2". Return butter to refrigerator to keep cold.
Zest lemon and set aside.
In a large mixing bowl combine the flour, baking powder and salt. Mix well.
In a smaller bowl combine heavy cream, honey, egg and vanilla extract and whisk with a fork until incorporated.
Take out the butter from the refrigerator and cut into the flour with a pastry cutter until the butter is fully incorporated and cut into small pea size cubes. It will be lumpy.
In the flour mix, fold in the blueberries and lemon zest until the berries are coated in flour.
Add the wet ingredients into the dry and fold just until combined. Do not overmix.
On a lightly floured surface, dump out the dough and start forming a round disk. It's helpful to flour your hands so the dough doesn't stick.
Working quickly, form the dough into an 8" disk. You want it to be around 1.5"-2" tall. Any flatter will result in a dense and dry scone.
Using a bench scraper or knife, score the disc into 8 equal scones and transfer to baking sheet.
Optional: Dust with a Turbinado sugar or other sanding sugar to give a little more sweetness.
Bake for 20 minutes or until the tops and corners start to brown and the center is cooked through.
Store in an air tight container.