Preheat oven to 375°F. Line a large baking sheet or two standard size, with parchment paper. Set aside.
In a medium-size mixing bowl using a whisk sift together the 2 ¼ cups flour, sugar, baking powder, salt and nutmeg. Toss blueberries with 1 teaspoon flour, set aside.
Using a pastry blender or 2 forks, cut butter into dry ingredients until it resembles cornmeal. Mix in blueberries until evenly distributed. Make a well in the center.
Whisk together sour cream. heavy cream, egg, and vanilla. Gradually mix into dry ingredients until fully moistened.
Turn the dough out onto a non stick lightly floured surface. Turn it a few times to coat with flour to help with the stickiness. Do not overwork the dough. Pat the dough into an 8 inch circle that is about 1 inch thick.
Use a sharp knife dipped in flour to cut dough into wedges. Brush tops with cream and sprinkle with turbinado sugar.
Bake for 22-25 minutes or until lightly golden.
To make glaze: Mix together powdered sugar, cream and vanilla. May add additional heavy cream until desired consistency. Drizzle over warm scones just before serving, if desired.
Serve warm with fresh whipped cream and lemon curd or jam.