Step 1

Whisk flour, sugar, baking powder, cinnamon, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, 2 forks, or your fingers until the mixture comes together in pea-sized crumbs. See video for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.

Step 2

Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the blueberries, then mix together until everything appears moistened.

Step 3

Pour onto the counter and, with floured hands, work the dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1–2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.

Step 4

Brush scones with remaining heavy cream and, for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)

Step 5

Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.

Step 6

Meanwhile, preheat oven to 400°F (204°C).

Step 7

Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2–3 inches apart on the prepared baking sheet.

Step 8

Bake for 22–25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes before topping with vanilla icing.

Step 9

Leftover iced or un-iced scones keep well at room temperature for up to 2 days or in the refrigerator for up to 5 days.