Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.

Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Gently fold in the fresh blueberries.

In a separate bowl, combine the heavy cream, egg, and vanilla extract.

Pour this mixture into the dry ingredients and stir until just combined. Avoid overmixing.

Turn the dough onto a floured surface and gently knead until it comes together. Pat it into a circle about 1-inch thick.

Cut the dough into wedges or use a round cutter to cut out scones. Place them on the prepared baking sheet.

If desired, sprinkle coarse sugar on top of each scone for added sweetness and texture.

Bake for 15-20 minutes or until golden brown.

Allow to cool slightly before serving. Enjoy your rich and moist blueberry scones!