Preheat oven to 400°F. Line a baking sheet with parchment paper.
In a large bowl, combine flour, sugar, baking powder, and salt.
Add cold cubes of butter and combine with a pastry cutter or your fingers until the mixture resembles coarse sand.
In a small bowl, whisk the cream, egg, and vanilla. Add wet mixture to dry mixture and mix together until everything appears moistened.
Gently fold in the blueberries. Don’t overwork the dough.
Make a ball with floured hands and transfer to the prepared baking pan. Press into a neat into a 1/2 inch thick round and cut into 8 equal wedges with a very sharp floured knife.
Sprinkle sugar on top and separate the scones a little.
Bake for 15-20 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes.
