Preheat oven to 400 degrees F.

In a large bowl, add the flour, baking powder, salt and sugar. Whisk together to combine.

Add cubes of cold butter to flour mixture. Using a pastry blender, fork or your hands break down butter until it resembles coarse crumbs.

Fold the blueberries into the flour mixture. Make sure to be gentle and not break the blueberries.

Fold in the 1 cup of heavy cream, until just incorporated. Do not over work the dough.

Press the dough into a 12 by 3 rectangle on a lightly floured work surface. Cut the rectangle in half, then cut the pieces in 1/2 again. This should give you 4 squares. Cut the squares in 1/2 diagonal. This will give you the classic scone shape.

Place scones on an ungreased baking sheet. Brush the tops with the tablespoon of heavy cream. You can also sprinkle some coarse sugar if you have it.

Bake 15-20 minutes, or until lightly browned.

Remove scones to a wire rack and let cool completely before glazing.

In a large glass measuring bowl or small bowl, mix all glaze ingredients until smooth. Using a spoon drizzle over cooled scones. Let sit for 30 minutes, so the glaze can harden.

Serve & Enjoy!