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Preheat oven to 400 degrees F (200 C).
In a large bowl, whisk together flour, sugar, baking powder, and salt.
Add the cold butter cubes and use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs.
In a small bowl, whisk together the heavy cream and vanilla extract.
Pour the cream mixture into the flour mixture and stir until just combined. Do not overmix.
Gently fold in the blueberries.
Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick round.
Cut the dough into 8 wedges.
Place the wedges on a baking sheet lined with parchment paper.
Brush the tops with a little extra cream and sprinkle with coarse sugar.
Bake for 15-20 minutes, or until golden brown.
While the scones are baking, prepare the glaze by whisking together the powdered sugar, lemon juice, and vanilla extract until smooth.
Let the scones cool slightly before drizzling with the lemon glaze.