Preheat oven to 400° F.

In medium bowl, mix flour, 1/2 c. sugar, baking powder, baking soda, salt and lemon zest. Add dried blueberries and mix.

Grate butter in to flour mixture on large holes of a box grater. Use your fingers to work in the butter.

In a small bowl, whisk sour cream, egg, buttermilk & extract until smooth. Using fork, stir sour cream mixture in to flour mixture until large clumps form. Use your hands to press dough against bowl.

Place on lightly floured surface & pat in to a 8″ circle, about 3/4″ thick. Cut into 8 wedges and place onto a parchment lines jelly roll pan. Using a pastry brush baste with heavy cream and sprinkle with 1 tsp sugar.

Bake for 15-17 minutes. Cool until only slightly warm.

Mix glaze ingredients together. Glaze with lemon glaze.