Preparation Steps

• Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
• In a large bowl, whisk together the flour, sugar, baking powder, and salt.
• Cut the cold butter into the flour mixture using a pastry blender until it resembles coarse crumbs.
• Gently fold in the fresh blueberries.
• In a small bowl, whisk together the buttermilk and vanilla extract. Pour over the dry ingredients and stir until just combined.
• Turn the dough out onto a lightly floured surface and gently knead 3-4 times until it comes together.
• Pat the dough into an 8-inch circle and cut into 8 wedges.
• Place the scones on the prepared baking sheet, brush with heavy cream, and sprinkle with coarse sugar.
• Bake for 18-20 minutes, or until golden brown. Let cool on a wire rack.