Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat—this prevents sticking and helps the bottoms brown evenly.

In a large bowl, whisk together flour, sugar, baking powder, and salt until well blended. A consistent base means even rise.

Add cubed, cold butter. Use a pastry cutter or two forks to work the butter into the flour until the mixture resembles coarse peas. Tiny bits of butter turn into flaky layers in the oven.

Gently stir in the blueberries, distributing them without crushing. This step keeps the dough from turning an unappetizing shade of purple.

In a small bowl, whisk eggs, cream, and vanilla until just combined.

Pour the wet mix into the flour-butter-berry blend. Use a spatula to fold until large clumps form—avoid overmixing, or scones will be dense, not flaky.

Turn dough onto a lightly floured surface. Pat into a 1-inch thick circle (about 8 inches wide). Wrap in plastic and chill for 15–20 minutes—this rest helps the butter firm up again, giving you those signature layers.

Slice chilled dough into 8 or 10 wedges, depending on your size preference. Transfer wedges to the prepared sheet, spacing at least 2 inches apart.

Brush tops lightly with extra cream or milk and sprinkle with coarse sugar for sparkle. Bake 18–22 minutes, or until edges are golden brown and a toothpick in the center comes out clean.

Let scones rest on the sheet for 10 minutes before transferring to a wire rack. Serve warm or at room temperature, with clotted cream, jam, or butter.