2 cups all-purpose flour

1/3 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup (1 stick) cold unsalted butter, cubed

1 cup fresh or frozen blueberries

1/2 cup heavy cream (plus extra for brushing)

1 large egg

1 teaspoon vanilla extract

Optional: coarse sugar for topping

Cook Mode Prevent your screen from going dark

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large bowl, whisk together flour, sugar, baking powder, and salt.

Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Gently fold in the blueberries.

In a separate bowl, whisk together cream, egg, and vanilla.

Pour wet ingredients into dry ingredients and mix just until combined (do not overmix).

Turn dough onto a floured surface and gently form into a circle about 1-inch thick.

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

Brush tops with a little cream and sprinkle with coarse sugar if desired.

Bake for 18–22 minutes or until golden brown.

Cool slightly before serving.

Lemon Blueberry Scones: Add 1 tablespoon lemon zest for a bright citrus flavor.
Glazed Scones: Drizzle with a simple powdered sugar glaze after baking.
Whole Wheat Version: Substitute half the flour with whole wheat flour for a nuttier taste.
Blueberry Almond: Add 1/4 cup sliced almonds for extra crunch.
Dairy-Free Option: Use plant-based butter and coconut cream.