Step 1: Preheat oven to 400°F and line a baking sheet with parchment paper.

Step 2: In a large bowl combine flour, sugar, baking powder, cinnamon, and salt.

Step 3: Grate cold butter into the flour mixture or cut it in with a pastry cutter until the mixture resembles coarse crumbs.

Step 4: In a separate bowl whisk together heavy cream, egg, and vanilla.

Step 5: Add wet ingredients to dry ingredients and stir gently until just combined.

Step 6: Fold in blueberries carefully, being careful not to overwork the dough.

Step 7: Turn dough onto a lightly floured surface and gently shape into a circle about 1 inch thick.

Step 8: Cut into 8 wedges and place on the prepared baking sheet.

Step 9: Transfer the baking sheet to the freezer and chill the scones for 15 minutes. This helps keep the butter cold and creates tender, flaky layers.

Step 10: Brush the tops with heavy cream and sprinkle with coarse sugar if desired.

Step 11: Bake for 20–25 minutes, until lightly golden.

Allow to cool slightly before serving.