Preheat oven to 425℉.
Mix together the flour, sugar, baking powder and salt.
Use a box grater to grate the frozen butter into the dry ingredients. Cut in the butter until it resembles course sand.
Add the blueberries to the dry ingredients.
Mix the buttermilk, vanilla, and egg together.
Make a small well in the center of the dry ingredients, pour the wet ingredients into the well and stir until a dough forms. Form that dough into a round and put in the fridge for thirty minutes.
Separate the scones, and place on a baking sheet. Brush with heavy cream and sprinkle with coarse sugar.
Bake the scones at 425℉ for 20 minutes. Cool slightly and enjoy.
