These Lemon Blueberry Scones are tender on the inside with a lightly golden and crunchy top. Bursting with sweet blueberries and slightly tart from the lemon!
Preheat oven to 350. Line a baking sheet with parchment paper; set aside.
In a large bowl combine the flour, sugar, baking powder, and salt. Cut in the butter using a pastry blender or two knives. Or freeze the butter and grate it into the flour mixture. Toss to coat it in the flour.
Add egg, cream, lemon zest and juice, and vanilla. Mix until almost combined (there should still be some dry patches of flour in the bowl). Add the blueberries and mix until ingredients are combined and flour is moistened.
Pour onto prepared baking sheet and using your hands form the dough into an 8" round disk. Cut into 8 wedges. Separate wedges slightly leaving about ½" between each. Brush each scone with a little extra heavy cream and if desired sprinkle with coarse sugar.
Bake for 15-20 minutes or until lightly golden on top.