1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.

3. Add the cold butter to the flour mixture and cut it in using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

4. Gently fold in the blueberries, being careful not to crush them.

5. Pour in the heavy cream and vanilla extract, stirring gently just until a dough begins to form. Do not overmix.

6. Turn the dough onto a floured surface and knead a few times to bring it together.

7. Pat the dough into a 1-inch-thick circle and cut into 8 equal wedges.

8. Place scones on the prepared baking sheet, spaced at least 1 inch apart.

9. Brush the tops with cream or a beaten egg if desired.

10. Bake for 18–22 minutes, or until the tops are golden brown and the edges feel set.

11. Let cool for 10 minutes on the pan before serving warm or at room temperature.