Combine the dry ingredients of flour, sugar, baking powder, and salt in a large bowl.

Cut butter into small pieces and cut into the dry ingredients with a pastry cutter, or the tips of your fingers until the mixture resembles oatmeal.

Wash blueberries, and stir into flour mixture.

In a separate bowl, stir together the wet ingredients of cream, egg and vanilla.

Add the wet ingredients to the dry ingredients and combine into a dough.

On a lightly floured surface, split the scone dough in half and form each into a round shape, patting it to about ¾ inch thick. Using a sharp knife, cut each circle into 6 pieces, for a total of 12 triangular pieces all together.

Brush the top of the scones with a little extra cream, and then sprinkle with coarse sugar.

Spread the scones out and bake scones on a cookie sheet at 375 degrees for about 18 min. until golden brown. Let cool on a wire rack.