Mix Dry Ingredients:

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

Grate Butter: Using a box grater, grate the frozen butter and add it to the dry ingredients.

Toss to coat, then use a pastry cutter, fork, or your fingers to work it in until the mixture resembles coarse crumbs.

Refrigerate the bowl while you prepare the wet ingredients.

Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk or cream, egg, and vanilla extract.

Bring Dough Together: Pour the wet mixture over the flour mixture. Add the blueberries and gently stir until the dough begins to come together and looks moistened.

Shape the Dough: Transfer dough onto a lightly floured surface. With floured hands, shape it into a rough ball (it will be sticky). If needed, add a little more flour or cream. Press into an 8-inch (20cm) disc and slice into 8 wedges using a sharp knife or bench scraper.

Chill the Scones: Brush the tops with the heavy whipping cream and sprinkle with the granulated sugar. Place on a plate or lined baking sheet and refrigerate for 15-20 minutes while the oven preheats. Chilling helps prevent spreading and creates a flakier texture.

Bake: Preheat your oven to 400°F (204°C). Line a large baking sheet with parchment paper. Space the chilled scones 2-3

inches apart and bake for 22-25 minutes, or until the edges are golden and the tops are lightly browned.

Cool and Dust: Let the scones cool slightly, then dust some powdered sugar on top before serving and enjoy.