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Preheat oven to 400 degrees F.
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Sift (or just mix if you're lazy like me, lol) together the dry ingredients: the flours, wheat germ, flax seed, baking powder, salt and sugar. Using 2 forks or a pastery blender, cut in the butter to coat the pieces with flour mixture. The mixture should look like coarse crumbs.
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Fold the blueberries into the dough. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough.
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Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.
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Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. *Sometimes I make them bigger, some times I like them small. Just depends on my mood.
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Place the scones on an ungreased or parchment paper-lined cookie sheet. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.
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Simple Glaze: Combine both ingredients (powdered sugar and heavy cream) in small bowl. Mix well with a spoon until smooth and lump-free. Drizzle over scones and let set for a few minutes or just gobble them up right away.