Preheat oven to 400 degrees F.
Rub the lemon zest into the sugar using your fingers or a spatula until fragrant.
Sift together dry ingredients; flour, baking powder, salt, and sugar/lemon zest mixture. Using pastry blender, cut in the butter to coat pieces with flour. Mixture should look like coarse crumbs. Make well in center and pour in heavy cream and lemon juice. Fold everything together; do not overwork. Fold in the dried blueberries until you have what looks like shreds of dough.
To make the cheesecake filling: Use a hand mixer to beat together the cream cheese, sugar, and lemon juice in a small bowl until smooth.
On a floured surface, knead the dough gently as if you were making pie crust, until the dough comes together to form a smooth ball. Pat the dough out into a rectangle. Using a spatula, spread the cheesecake filling over the rectangle, leaving some room at the edges for sealing. Fold the dough in a gate fold and pinch or fold over the edges to seal. Don't forget to seal the middle where the folds meet. You will now have a square of dough. Carefully pat the square out into a rectangle again and using a bench knife, cut the rectangle in half. Cut each half in half again, then cut down the middle of the rectangle so that you have 8 squares. Cut each square on the diagonal to get 16 triangles.
Using the bench knife, transfer each wedge to a baking sheet lined with parchment paper. Make sure there is an inch or two separating each wedge. Brush the tops of the scones with heavy cream and sprinkle sugar on the scones if desired. Bake for 12-17 minutes on the middle rack or until golden brown. Allow scones to cool on the baking sheet for 2 minutes before transferring to a cooling rack.
Serving Size 1