Directions

1. Whisk flour, sugar, baking powder, cinnamon, and salt together in a large bowl. Grate the frozen butter into the mix.
2. Combine with two forks or your fingers until the mixture comes together in pea-sized crumbs. Set aside in the refrigerator or freezer.
3. Whisk 120ml of heavy cream, the egg and vanilla extract in a small bowl. Drizzle over the flour mixture, add the blueberries, then mix together until everything appears moistened.
4. Spread some flour on the counter and work the dough into a ball on it. Add more flour if the dough gets too sticky. If it seems a little too dry, add 1 or 2 tablespoons of heavy cream.
5. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
6. Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar.
7. Place the scone on a place and refrigerate for at least 15 minutes. Meanwhile, preheat the oven to 204°C.
8. Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2 to 3 inches apart on the prepared baking sheet(s).
9. Bake for 22 to 25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes before topping with vanilla icing.