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

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

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

Stir in the blueberries gently.

In a separate bowl, mix the heavy cream and vanilla extract.

Add the cream mixture to the dry ingredients and stir until just combined.

Turn the dough onto a floured surface and gently knead it a few times until it comes together.

Pat the dough into a circle about 1 inch thick and cut into wedges.

Place the scones on the prepared baking sheet and brush the tops with additional cream.

Bake for 15-20 minutes or until golden brown.

Allow to cool slightly before serving.