Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper.

In a large mixing bowl, whisk together the self rising flour and sugar until evenly combined.

Add 1 cup heavy cream; mix with a spatula until most of the flour is incorporated and a dough forms. If needed, add more heavy cream, 1 tbsp at a time, until all the flour is incorporated and a soft dough forms (I used an additional 3 tbsp). The dough should not be too sticky to work with. Be careful not to overwork the dough. Gently fold in the blueberries until they are evenly incorporated, doing your best not to crush them.

Lightly flour your work surface. Use your hands to pat and spread the dough until you have a rough circle that is about 6-inches wide; do not knead the dough.

Use a pastry dough scraper or large sharp knife to cut the dough in half. Cut each half into quarters so you have 8 total wedges. If the dough is sticking to your pastry scraper or knife, you can coat it with flour before making the cuts.

Carefully transfer each triangle scone to your prepared baking sheet, spacing them at least 2 inches apart. Brush the tops of the scones with remaining heavy cream.

Bake scones for about 18-20 minutes or until golden brown on top. Let cool slightly before eating. You can also add icing before serving. Store any uneaten scones in an airtight container in the fridge or freezer. Reheat before eating.