1. Preheat the Oven and Prepare Baking Sheet

• Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.

2. Make the Dry Ingredients

• In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.

3. Cut in the Butter

• Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs. The butter should remain in small pieces, which is key to achieving a flaky texture.

4. Mix Wet Ingredients

• In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until smooth and combined.

5. Combine Wet and Dry Ingredients

• Pour the wet ingredients into the dry ingredients. Gently mix with a spoon or spatula until just combined. Be careful not to overwork the dough, as this can result in tough scones.

6. Add Blueberries

• Toss the blueberries with the tablespoon of flour to coat them (this helps prevent them from sinking to the bottom of the scones). Gently fold them into the dough. If you’re using frozen blueberries, there’s no need to thaw them first—just fold them in gently.

7. Form the Dough

• Turn the dough out onto a floured surface. Gently press it into a disk about 1-inch thick. Cut the dough into 8 wedges, or you can use a round cutter for a more traditional scone shape.

8. Bake the Scones

• Place the scones on the prepared baking sheet, spacing them slightly apart. Brush the tops with a little extra cream for a golden finish. Bake for 20-25 minutes, or until the scones are lightly golden on top and cooked through.

9. Cool the Scones

• Remove the scones from the oven and allow them to cool slightly on a wire rack. Serve warm or at room temperature.

10. Optional: Add the Glaze

• For a little extra sweetness, whisk together the powdered sugar, milk, vanilla extract, and a pinch of salt. Drizzle the glaze over the scones once they have cooled slightly.