Preheat the oven to 400°F. Line a baking sheet with parchment paper.

​​For flaky scones, ensure your butter and milk are cold before incorporating them into the dough.

Zest your lemon using a zester or small cheese shredder until you have 2 teaspoons. 

In a large mixing bowl, combine flour, 5 tablespoons sugar, lemon zest, baking powder, baking soda, and salt. 

Chop the cold butter into pea sized bits using a pastry blender and introduce the butter to the flour mixture. Incorporate it by whisking. 

In a separate bowl, whisk together the wet ingredients - heavy cream minus 1 tablespoon and vanilla. 

Add the blueberries and cream mixture to the flour then gently stir with clean hands or a wooden spoon until combined. Do not overwork the dough or burst the berries. Your dough should be shaggy as it produces the lightest, fluffiest scones. 

Transfer the dough onto a lightly floured surface. Shape it into a ball and lightly flatten it into a 7-inch disk with your hands.  

Divide the scone dough into 8 wedges. Transfer the wedges to the prepared baking sheet, leaving about 1 inch of space between each of the unbaked scones. 

Mix the remaining sugar with the brown sugar.  

Brush the tops of the scones with the remaining cream and sprinkle them with the sugar mixture.  

Bake at 400°f for 20-25 minutes or until they turn golden brown.  

When done, let your homemade scones rest until they are cool enough to handle. For the best taste, serve warm.