Step 1: Preheat Your Oven

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup and to prevent the scones from sticking.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. These dry ingredients form the base of your scone dough.

Step 3: Cut in the Butter

Using a pastry cutter or fork, add the cold cubed butter to the dry ingredients. Cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter. This step is crucial for creating a flaky texture in your scones.

Step 4: Add Wet Ingredients

In a separate bowl, whisk together the heavy cream, egg, and vanilla extract. Gradually pour this wet mixture into the dry ingredients, stirring until just combined. Be careful not to overmix, as this can lead to dense scones.

Step 5: Fold in the Blueberries

Gently fold the fresh or frozen blueberries into the dough. If you’re using frozen blueberries, try not to stir too much to avoid turning your dough purple!

Step 6: Shape the Dough

Turn the dough out onto a lightly floured surface. Gently press it into a circle, about 1-inch thick. Using a knife or bench scraper, cut the dough into 8 wedges, like a pizza.

Step 7: Bake the Scones

Place the scone wedges on the prepared baking sheet. Brush the tops with a little heavy cream and sprinkle with coarse sugar for a beautiful golden crust. Bake for 18-20 minutes, or until the tops are golden brown and the scones are cooked through.

Step 8: Cool and Serve

Allow the scones to cool on a wire rack for a few minutes before serving. Enjoy them warm with a cup of tea or coffee!