1-Combine: 2 cups of all-purpose flour, 1/2 cup granulated sugar, 2 1/2 teaspoons baking powder, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt in a large bowl.

2-Grate the frozen unsalted butter and work it into the dry ingredients using a pastry cutter, forks, or your fingers until pea-sized crumbs form. Chill this mixture while you prepare the wet ingredients to maintain that flaky texture.

3-In a separate bowl, whisk together 1/2 cup heavy cream, 1 large egg, and 1 1/2 teaspoons pure vanilla extract.

4-Pour the wet mixture over the dry ingredients and gently fold in 1 heaping cup of fresh blueberries, being careful not to overmix and crush the berries.

5-Transfer the dough to a floured surface and shape it into an 8-inch diameter ball or disc. Cut it into 8 wedges for individual portions.

6-Brush each wedge with the additional 2 tablespoons of heavy cream and sprinkle with coarse sugar for a crunchy topping.

7-Chill the scones for at least 15 minutes or overnight to keep the dough cold and prevent spreading during baking.

8-Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.

9-Arrange the scones 2 to 3 inches apart on the baking sheet.

10-Bake for 22 to 25 minutes until the edges and tops are golden brown.

11-Allow the scones to cool for a few minutes, then optionally drizzle with vanilla icing or dust with powdered sugar for extra sweetness.