Steps
- Mix 2 cups of all-purpose flour, ½ cup of granulated sugar, 2½ teaspoons of baking powder, 1 teaspoon of ground cinnamon, and ½ teaspoon of salt.
- Grate ½ cup of frozen unsalted butter into the flour. Rub in until pea-sized crumbs form; refrigerate while mixing the liquids.
- Whisk ½ cup of cold heavy cream, 1 large egg, and 1½ teaspoons of vanilla extract. Gently mix into the crumbs with 1 heaping cup of fresh blueberries.
- Gather the dough on a floured surface, adding a little flour if sticky or cream if dry. Pat into an 8in / 20cm circle and cut into 8 wedges.
- Brush with 2 tablespoons of heavy cream and sprinkle with 2 tablespoons of coarse sugar. Refrigerate for at least 15 minutes.
- Meanwhile, preheat the oven to 400°F / 205°C. Arrange the chilled wedges 2-3in / 5-8cm apart on a parchment-lined baking sheet.
- Bake for 22-25 minutes, until the edges are golden and the tops lightly browned. Cool briefly on the sheet.