Step 1

Preheat the oven to 400F and line a baking sheet with parchment paper then set aside.

Step 2

In a small bowl, mix the egg, vanilla, and heavy cream together and set aside.

Step 3

In a large bowl, whisk the flour, granulated sugar, baking powder, and salt until combined. Mix in the cubed cold butter with your hands, a fork, or a pastry cutter.

Step 4

Mix in the cubed cold butter with your hands (quickly to not melt the butter), a fork, or a pastry cutter. You want the mixture to look pebbly with little pieces of butter covered in flour.

Step 5

Pour the heavy cream mixture over the flour mixture and stir with a fork or a rubber spatula to combine, stir in the blueberries. Don't overmix.

Step 6

Pour the scone dough on a lightly floured sugar, gently pat and shape into a thick 8-inch round circle. Slice the dough into 8 equally sized triangles with a sharp knife.

Step 7

Place the scones on a parchment-lined baking sheet and chill in the freezer for 15 minutes.

Step 8

Brush the heavy cream with extra cream and sprinkle with granulated vanilla sugar or regular granulated sugar and bake for 18-20 minutes. Cool down and enjoy.