Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking. The right temperature ensures those scones bake evenly and get that perfect golden crust.

In a large bowl, whisk together the flour, sugar, baking powder, and sea salt. This mix is the foundation—balance is key here. Make sure there are no lumps, so your scones rise evenly.

Add the chilled, cubed butter to the dry ingredients. Using your fingertips or a pastry cutter, work the butter into the flour mixture until it resembles coarse crumbs. This step is crucial; you want little bits of butter to remain, which create flakiness when baked.

In another bowl, combine the cream, eggs, vanilla extract, and lemon zest. Whisk until everything is blended. Combining these ingredients separately helps maintain that fluffy texture.

Pour the wet mixture into the dry and gently mix until just combined. Remember, overmixing leads to tough scones. Fold in the frozen blueberries just until they’re incorporated.

Turn the dough onto a floured surface. Pat it into a rectangle about 1-inch thick. Cut the dough into triangles or use a cookie cutter for circular scones. Arrange them on your prepared baking sheet.

Brush the tops of the scones with the egg wash for that beautiful golden finish. A sprinkle of sugar on top adds a nice crunch and slight sweetness, perfect for that visual appeal too!

Pop the scones in the preheated oven. Bake for about 20 minutes or until they are golden brown and a toothpick inserted in the center comes out clean. You’ll know they’re ready when the kitchen is filled with that irresistible aroma.

Once baked, remove the scones from the oven. Let them cool on a wire rack for a few minutes before serving. Enjoy while warm!