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Preheat oven to 400°F with rack in top third position.
Using your fingertips, rub together granulated sugar and zest in a large bowl until combined and fragrant.
Add flour, baking powder, and kosher salt; stir to combine.
Cut butter into flour mixture using two forks (or pinch it in using your fingertips) until mixture is crumbly but some pea-size butter pieces remain.
Toss blueberries in flour mixture to coat.
Whisk together sour cream and heavy whipping cream in a small bowl until smooth; gently stir into flour mixture until a loose, crumbly dough forms.
Turn dough out onto a lightly floured work surface. Gently flatten into a 12-inch round; fold in half. Repeat process twice to bring dough together.
Shape into a 6-inch-diameter disk, about 1 inch thick.
Using a knife, cut disk into 6 wedges. Arrange wedges about ½ inch apart on a rimmed baking sheet lined with parchment paper.
Freeze, uncovered, 30 minutes.
While scones are in the freezer, prepare glaze. Whisk together powdered sugar and fresh lemon or orange juice until smooth.
Lightly brush tops of dough wedges with more heavy cream; sprinkle with turbinado sugar.
Bake until golden brown and edges are crisp, about 22 minutes.
Let cool on baking sheet 5 minutes. Drizzle cooled scones with Citrus Glaze.