Mix Wet Ingredients: Whisk together the vanilla, egg, and heavy cream in a glass measuring cup, and pop this into the fridge.

Make Scone Dough: In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon. Add the cold butter and cut it into the dry mixture using a pastry blender, until you have a crumbly mixture with small pieces of butter (pea size) coated in flour. Run your (clean!) hands through the mixture a few times to check for any straggler large pieces of butter, and break them up/flatten them out. (If you feel like your mixture got warm at any point up to here, pop the bowl of flour/butter in the fridge to chill for 5-10 minutes before proceeding.)Pour the wet ingredient mixture into the flour mixture & gently stir with a wooden spoon. Don't overwork the dough. If it seems a bit dry, add 1-2 extra tsp of heavy cream into the dry bits. Add the blueberries, and dump the dough onto your counter. It's okay if this is a bit of a mess. Gently gather the dough into a rough ball and fold it over on itself as best you can. With lightly floured hands, gently pat the dough out a bit (about a 8x6 rectangle or so), then repeat this fold & pat out process two more times. Aim for a 9x7 rectangle on the final time. If a few blueberries burst, that's okay - but try to be gentle.

Slice & Chill Scones: With a sharp knife, slice the rectangle into four sections, then cut each of those crosswise to make 8 triangles. Place these onto your prepared baking sheet and pop into the freezer for at least 30 minutes or up to 2 hours or up to 2 months - see note below.

Bake: Preheat your oven to 425℉. Brush the now very cold/frozen scones lightly with heavy cream and add a sprinkle of raw sugar (if using). Bake for 18-22 minutes. (Make the glaze in the next step while the scones bake!) The scones will be lightly golden brown around the edges. To double check they're done, gently lift one open from the side and make sure the insides look fluffy and baked - you shouldn't see any wet spots. As soon as the scones are out of the oven, top with the glaze so it gets nice and melty on top.

Make the Glaze: Pulse the freeze dried berries in a food processor until you have a fine powder. In a small bowl, stir together the powdered berries and remaining glaze ingredients, adding heavy cream as needed until it's slightly thick but thin enough to spread.

Serve & Store: Dig in to these while they're warm from the oven - they're heavenly! These are best fresh, but leftover scones (once cooled to room temperature) can be stored in the fridge in an airtight container for 2-3 days. Refrigerating keeps them from becoming soft at room temperature and keeps the heavy cream in the glaze fresh.