• Prep. Preheat oven to 425˚F. Line a baking sheet with foil and grease with baking spray; set aside.
• Mix the dry and wet ingredients separately. In a large mixing bowl, whisk together flour, salt and baking powder. Stir in sugar. In a separate bowl, whisk together 2 eggs, cream, and vanilla; mix until thoroughly combined.
• Combine. Stir the cream mixture into the flour mixture and mix only until combined. Do not overmix. Fold in the blueberries.
• Shape the dough. Flour your work area and turn out the dough. Sprinkle dough with more flour, and divide the dough into 3 portions. Pat down each portion of dough to about a 6-inch round.
• Cut the scones. Place the rounds on your previously prepared baking sheet. Cut each round of dough into quarters.
• Brush with an egg wash. In a small bowl, combine 1 egg and 1 tablespoon water; whisk until combined. Brush each scone with egg wash.
• Bake. Sprinkle the tops of the scones with turbinado sugar. Bake for 11 to 14 minutes, or until golden brown.
• Enjoy! Serve the scones warm topped with blueberry cream cheese (see below).

Blueberry Cream Cheese Frosting

• Combine cream cheese and powdered sugar in a mixing bowl. Beat on low for 30 seconds; continue to beat on high for 1 minute, or until the mixture is creamy. Fold in blueberries.