Preheat your oven to 400°F (205°C). Line a baking sheet with parchment paper.

In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, salt, and fresh lemon zest.

Add the cold, cubed butter to the flour mixture. Using a pastry cutter, fork, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.

Keeping the butter cold helps create tender, flaky scones.

Gently toss the honeyberries into the flour mixture, taking care not to crush them.

If using frozen honeyberries, add them directly from the freezer without thawing.

In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.

Pour the wet ingredients into the flour mixture and gently stir until a shaggy dough forms. Avoid overmixing, as this can make the scones tough.

Transfer the dough to a lightly floured surface.

Gently pat it into a circle approximately 7–8 inches wide and 1 inch thick.

Using a sharp knife or bench scraper, cut the dough into 8 equal wedges.

Arrange the wedges on your prepared baking sheet, leaving approximately 2 inches between them.

Refrigerate the shaped scones for 15 minutes to help keep the butter cold.

Bake for 20–25 minutes, or until the tops are lightly golden and the centers are baked through.

Allow the scones to cool for at least 10 minutes before adding the glaze.

In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth.

Add the optional lemon zest for extra citrus flavor.

Drizzle the glaze over the cooled scones and allow it to set before serving.