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Preheat oven to 400u00b0F.
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For the scones:
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Combine dry ingredients in a large bowl, using 3 cups of the flour.
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Cut the cold butter into very small pieces and mix them into the flour mixture using a pastry cutter. Butter should be about the size of peas when you are done mixing it in.
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Add heavy cream and eggs to the dry ingredients. Juice the orange and add the juice into the dough. Zest the orange and add that into the dough as well.
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Coat frozen blueberries with 1/8 cup of flour then add the blueberries by folding them gently into the dough.
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Place about a cup of flour onto the counter and place half of the dough onto it. Coat dough lightly with flour and form a round disk with the dough. It should be about 10 inches around.
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Cut the circle of dough into 4 sections. Remove excess flour from scones and place them on a baking sheet that you've sprayed with non-stick baking spray or covered with parchment paper. You want to do this so that the blueberries do not stick to the baking sheet.
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Repeat with the second half of dough.
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Bake at 400u00b0F for about 30 minutes or until scones are light golden brown and done in the middle.
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Mix together the powdered sugar and the zest and juice of the orange to make the frosting. Keep the consistency somewhat thick for a frosted look and thinner for a glazed look.
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Allow scones to cool a little bit but you should frost them while still warm.
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Note: You can also make mini scones by cutting the dough into 16 scones instead of 8 scones. Or drop the dough by large spoonfuls onto a baking sheet for a more rustic look to the scones.
