Add in the grated butter. Toss in the flour mixture until the butter is pea size crumbles

In a separate bowl, stir together the sourdough discard, 3 tablespoons heavy cream, chia seeds and vanilla extract.

Add the wet ingredients to the dry ingredients and gently mix until a shaggy dough forms.

Fold in the blueberries carefully to avoid crushing them.

Turn the dough onto a lightly floured surface and gently pat into a circle about 1 inch thick.

Cut into 8 wedges and transfer to the prepared baking sheet.

Brush the tops with the remaining 2 tablespoons heavy cream.

Bake for 18–22 minutes, or until lightly golden around the edges.

Allow the scones to cool on the baking sheet for 10 minutes before glazing.

To make the glaze, whisk together powdered sugar, lemon juice, and lemon zest until smooth.

Drizzle the lemon glaze over the cooled scones and serve.