Preheat the oven to 200C/400F/Gas 6. Line a baking tray with parchment paper or a silicone mat, and set aside.

In a large bowl, whisk together the flour, sugar, baking powder, salt, and zest.

Add the butter and, using a pastry cutter, fork, or your fingertips, work it into the mixture until it resembles coarse breadcrumbs. You may also use a food processor.

In a separate bowl or jug, whisk together the egg, heavy cream, and vanilla until combined. Add to the flour mixture and gently mix in to form a soft dough. Do not overmix. Gently fold in the blueberries.

Turn the dough out onto a lightly floured surface, and shape into an 8-inch round disc. Transfer to the prepared baking tray, cut into 8 wedges, and pull the triangles slightly away from one another.

Lightly brush each scone with heavy cream, then bake for 20 - 25 minutes or until lightly golden and cooked through. Allow to cool on the baking tray for 5 - 10 minutes before transferring them to a wire rack to cool slightly whilst preparing the glaze.

Whisk together the icing sugar, and orange juice until smooth and slightly runny. Add more juice if the glaze is too thick, or more icing sugar if too runny. Drizzle over warm or room temperature scones, and enjoy!