Place your butter in the freezer for about 20 minutes before you are ready to start.
Line an 8.5x4.5" loaf pan with parchment paper. Set aside.
In a medium to large bowl, weigh out your flour, then add sugar, salt, baking powder, baking soda. Whisk together.
Remove your butter from the freezer and using a coarse grater, grate into the flour mixture. I find it helpful to grate half, mix throughout dry ingredients and then grate the second half, and mix in.
Create a well in the center of the bowl and pour your heavy cream, beaten egg, and vanilla into it.
Using a fork or a rubber spatula, push the sides into the wet ingredients and begin to bring your dough together.
When dough has almost come together (which will still be a very rough dough), fold in your blueberries gently.
The dough can be sort of in large clumps, I take that and place it into the loaf pan, gently pressing the pieces into each other to fill the spaces evenly.
Place your loaf pan in the freezer, and preheat your oven to 425°F.
When your oven is ready, remove your loaf pan from the freezer. If you do not plan to make the glaze, I recommend lightly brushing the top of your loaf with cream and sprinkling with demerara or turbinado sugar for a little extra sweetness and texture.
Bake your loaf on the center rack of your oven for about 60-65 minutes. The internal temperature in the center when removed should read about 190°F.
Let your scone loaf cool in the pan for about 20 minutes, then remove to a wire cooling rack.
After loaf has cooled for about 30 minutes, prepare your glaze.
In a small bowl, add powdered sugar, lemon juice and pinch of salt. Whisk together. Glaze will be thick but ribbon off spoon or whisk easily.
Pour or drizzle glaze over loaf. Slice and enjoy! Store scone loaf in an airtight container for 2-3 days.
