Preheat oven to 375°F. Line the baking sheet with parchment paper, and set aside.
Cube 7 Tbsp butter and place into the freezer until needed, reserving 1 Tbsp.
Combine the flour with the baking powder. Add in the frozen butter and mix gently until coarse crumbs. Add the blueberries and combine.
In a bowl, cream together the sugar, eggs, lemon juice, lemon zest, and cream.
Add the wet ingredients to the dry ingredients and with a spatula until combined. Tip: You can add flour mixture onto the working surface and create a well, pour in wet ingredients. Mix until coarse and crumbly.
Generously dust the working surface with flour. Transfer the dough and shape it into a rectangle about 3/4″ in thickness.
With a sharp knife, cut dough into triangles and arrange on a baking sheet. Brush with remaining 1 Tbsp melted butter on top of the scones.
Bake scones for 18-20 minutes until tops are golden.
Allow the scones to cool before drizzling with the combined powdered sugar and lemon juice.