Heat the oven to 425°F (218°C).

In a large bowl, whisk the flour with the granulated sugar, baking powder, and salt.

In another bowl, toss the blueberries with the lemon juice and ¼ cup of the flour mixture. Set aside.

Using your fingers, rub the butter into the remaining flour mixture until it forms pea-sized crumbles. Make a well in the center of the flour and pour the cream into the well. Stir until a dough begins to form, then stir in the floured blueberries and lemon zest.

Scrape the dough onto a lightly floured work surface and use a rolling pin to flatten into a ¾ -inch-thick disk. Fold the dough in half, and then flatten again. Repeat folding and rolling three more times, and then shape the dough into a disk, about ¾ -inch thick. Cut the circle into portions, and transfer each to a parchment paper-lined baking sheet.

Brush with cream and sprinkle with turbinado sugar. Bake until puffed and golden brown, about 25 minutes. Transfer the scones to a rack and let cool for 10 minutes.

While the scones are baking, brew and prepare the coffee to your liking.

Serve the scone with coffee.