Step 1

Preheat the oven to 425°F.

Step 2

Wash the blueberries and shake off the excess water. Place them in a small bowl with a few teaspoons of flour. Shake the bowl to coat the blueberries.

Step 3

In a medium mixing bowl, combine 1 1/2 cups flour with the sugar, baking powder, and salt. Stir well.

Step 4

Measure out 1 3/4 cup of heavy cream. Transfer 2 tablespoons of the cream to a small dish and set aside. This will be used to brush the tops of the scones just before baking.

Step 5

Pour the remaining heavy cream into the flour mixture.

Step 6

Use a large spatula to fold the ingredients together.

Step 7

Once a loose ball of dough has formed, add the blueberries.

Step 8

Cover the dough with a towel and allow it to relax for about 5 minutes.

Step 9

Form 2 equal, round disks of the dough.

Step 10

Cut each disk into 8 wedges.

Step 11

Brush the top of each wedge with some of the reserved cream.

Step 12

Dip the wetted scones into either sanding sugar or granulated sugar.

Step 13

Place each wedge, sugar-side up, on a baking sheet.

Step 14

Bake for approximately 15 minutes.