Preheat the oven to 400°F.

In a medium bowl, whisk together the sugar and lemon zest until the sugar turns slight yellow and fragrant.

Add flour, salt, and baking powder to the sugar mixture and mix to combine.

Toss the blueberries in the flour mixture.

In a measuring cup, add the egg and enough heavy cream to fill 1 cup. Add vanilla extract and beat to combine.

Make a well in the middle of the flour mixture and pour in the liquid mixture, reserving about 1 tablespoon to use as egg wash.

Fold with a spatula or wooden spoon until a dough forms, be careful not to crush the berries.

Turn the dough out onto a well-floured board, and shape into a circle about 1” thick.

Cut into 8 scones.

Place the scones on a parchment paper line baking sheet, brush the top and sides with the reserved cream, and sprinkle with turbinado sugar.

Bake for 22 -23 minutes until a toothpick inserted in the middle come out clean.

Let cool completely on a wire rack.

Serve with lemon curd.