1-Preheat oven to 425°F (220°C): Preheat oven to 425°F (220°C).
2-In a large mixing bowl, stir together: In a large mixing bowl, stir together 2 cups all-purpose flour, 1/3 cup granulated sugar, 1 tablespoon baking powder, and 1/4 teaspoon salt.
3-Grate 1/2 cup cold butter using a: Grate 1/2 cup cold butter using a cheese grater and add to the flour mixture, or cut butter into small pieces and use a pastry cutter to cut the butter into the dry ingredients until the mixture resembles coarse sand.
4-Add 1 large egg (optional)*, 1 cup: Add 1 large egg (optional)*, 1 cup heavy cream, 1 cup fresh blueberries, and 1 teaspoon vanilla extract. Stir gently just until the dough comes together; do not overmix.
5-Transfer dough to a clean work surface: Transfer dough to a clean work surface. Gather into a ball and press into a 2-inch thick circle.
6-Cut the dough into 8 equal wedges: Cut the dough into 8 equal wedges using a butter knife.
7-Place wedges on an ungreased baking sheet: Place wedges on an ungreased baking sheet. Brush the tops with 2 tablespoons heavy cream (optional).
8-Bake for 12 to 15 minutes, or: Bake for 12 to 15 minutes, or until tops are golden brown. Let scones cool slightly before serving. Serve warm or at room temperature.