Preheat the oven to 400º F.
Mix the flour, baking powder, sugar and salt together in a large bowl.
Use a pastry cutter (or a couple of forks) to cut the COLD butter into the dry ingredients, just until pea sized crumbs form.
Add the Montchevre® Blueberry Vanilla Goat Cheese, vanilla and cream then mix just until everything is incorporated. You should be able to squeeze the dough together. If too crumbly, add a little more cream and mix. DO NOT OVER WORK THE DOUGH.
Carefully mix in the blueberries then move the dough to a lightly floured surface and shape into a rectangle that is 12"x3" in size.
Carefully cut the rectangle into 8 equal sized triangles.
Place on a parchment lined sheet pan and brush the tops of the scones with heavy cream then refrigerate for 15 minutes.
Bake for 20 - 22 minutes or until golden brown.
Make the lemon icing while the scones bake by whisking a tablespoon of lemon juice into the powdered sugar, adding additional lemon juice as needed to get to desired consistency.
Allow to cool slightly and top with lemon icing. Serve and enjoy!