Preheat oven to 375 degrees.

Line your baking sheet with a foil or parchment paper.

Whisk together dry ingredients (flour, sugar, baking powder, and salt).

Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two forks until it looks like crumbs. You can also use your food processor to pulse the mixture.

In a small bowl combine the whipping cream, beaten egg, and vanilla.

Add this mixture to dry ingredients

Fold in the blueberries

Do not to over mix.

Divide your dough into two balls

Turn one ball of dough out onto a lightly floured surface.

Knead dough gently just a few times. Don't overwork.

Create a small thick circle with the dough, about 1½ inches thick. Your circle should be about 6-7 inches.

Cut this circle into 8 triangular sections. (like a pizza!)

Repeat steps with the second ball of dough.

Mix the eggs and heavy cream and brush on top of the scones. I also sprinkle raw sugar on top for a nice crunchy texture.

Bake for about 15 minutes, until light brown.

Once cool sprinkle with powdered sugar if you'd like.