Preheat the oven to 375 degrees F, and line a baking sheet with parchment paper.
Place the flour, sugar, lemon zest, baking powder, and salt in the bowl of a food processor, and pulse to combine.
Cut the butter into pieces, and add it to the food processor. Pulse the food processor until the mixture resembles coarse meal. With the food processor running on low speed, stream in the cream.
When the dough has gathered itself into a ball, turn off the food processor and divide the dough into two equal portions. Gently knead the blueberries into each portion of dough.
Flatten each portion of dough into a disc shape, about 1 1/2-inches thick. Score each disc into 6 triangles with a knife, and pull the triangles slightly away from one another (allowing about 1/2-inch in between).
Bake the scones for 14 to 18 minutes, or until set in the centers and slightly golden on the bottoms.
Stir the powdered sugar and lemon juice together in a small bowl until smooth, and drizzle the icing over the scones.