Line a baking sheet with parchment paper/aluminum foil/silicone mat and set aside.

Place the flour, sugar, baking powder, salt, cardamom powder and lemon zest in a large bowl and whisk to combine.

If possible, place this bowl in the fridge to chill it a bit until the next step; totally an optional step.

Grate chilled or better frozen unsalted butter and add to the dry mixture.

Using a pastry blender or your fingers, gently incorporate the frozen grated butter into the mixture until if forms a pea like mixture with bits of cold butter still visible.

It is best to do this quickly or the warmth of your hands will start to melt the butter which you do not want.

Add the blueberries (again chilled) and toss to combine.

Stir in chilled whipping cream and mix with a rubber or silicone spatula until just incorporated and you get a moist rough mound of dough.

That is ok if you see portions of dry mixture or bits of butter. This is good! Those bits of butter will flash melt in the hot oven while baking and form steam which will form those beautiful pockets in the scones.

Transfer dough to a flat, floured surface and gather the dough together gently until most of the flour is incorporated. DO NOT OVER MIX AND DO NOT KNEAD. You need to work the dough as less as possible.

Pat the dough into a 1 inch thick round.

Cut into wedges.

Transfer the wedges to the prepared pan.

Brush the tops with more whipping cream and sprinkle some raw, granulated sugar over the top (again optional but gives a crunchy crust to the scone).

At this stage, chill the unbaked scones in the fridge until you preheat the oven.

Preheat oven to 220 C or 400 F.

Once the oven is ready, remove the baking sheet with scones from the fridge and bake for 20 to 25 minutes or until the top and edges are light golden brown.

Remove from oven, let cool a bit and then transfer to cooling rack to cool completely.

Serve warm or at room temperature.

Enjoy and Happy Baking/Eating!