2 cups all purpose flour
1/2 Cup white sugar
2 teaspoons baking powder
1/8 teaspoon salt
6 tablespoons cold butter
1 large egg, beaten
1 tablespoon pure vanilla extract
1/2 cup heavy cream
1 cup frozen or fresh blueberries
egg mixture to brush on top:
1 large egg
1 tablespoon heavy cream

Directions:

Mix in large bowl the flour, sugar, salt & baking powder. Cut in butter with pastry knife (or fork) until flour becomes crumbly. Then add the beaten egg, cream and vanilla. Combine until just mixed. Carefully fold in the blueberries. The batter may turn slightly purple. Be careful not to overmix (or the gluten in the flour will cause the scones to become tougher and we want them tender). Knead by hand on floured surface for a minute or two and then pat by hand (or roll) into small 6 inch round circle. Cut into 8 wedges, spread onto parchment or Silpat lined baking sheet. Brush tops with egg/cream mixture. Bake on middle rack of a 345 degree convection oven or 375 degree regular oven for 15 minutes or until lightly browned on top. Enjoy!