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, granulated sugar, baking powder, and salt until well combined.

Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.

Gently fold in the fresh blueberries, taking care not to crush them.

In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until fully combined.

Pour the cream mixture into the flour and blueberry mixture, and stir until just combined. Do not overmix; a few floury spots are okay.

Turn the dough out onto a lightly floured surface. Gently knead it a few times until it comes together. Pat the dough into a circle about 1-inch thick.

Cut the dough into 8 wedges and transfer them to the prepared baking sheet, spacing them apart. If desired, sprinkle the tops with coarse sugar.

Bake in the preheated oven for 15-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.

Remove from the oven and let the scones cool slightly on the baking sheet before transferring them to a wire rack to cool completely.