• In a large bowl: combine flour, salt, baking powder, sugar and mix. Add butter pieces into the bowl. Use a pastry cutter, your fingers or a fork to blend the flour mixture and butter together until pea size crumbs.
• In a separate bowl: pour heavy cream, egg, vanilla extract & mix. Then, pour cream mixture into flour bowl and mix. Knead for several minutes until everything comes together. Add blueberries (if using frozen do not thaw), and gently fold & shape into a round ball. It's going to be very sticky.
• Coat the cutting board with 2-3 tsp of flour. Place the dough on the board. Use a dough roller or palm of your hand to flatten to about 1" thick and about 8" disc. Use a knife or bench scraper to cut them into 8 triangles and place in the refrigerator for 20 minutes. Watch the video for reference. 
• Preheat the oven to 400℉.
• Remove scones from the refrigerator. Place scones on a baking sheet (with parchment paper). Brush the scones with 2 tbsp heavy cream. Then sprinkle with sugar on top.
• Bake for 20-25 minutes or until golden brown. Let rest for 5 minutes before transferring to a baking rack.

Serve & Enjoy! Store leftovers in an airtight container.