In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
Drop the cold butter cubes into the dry ingredients, and press the cubes of butter into the flour with your fingertips to get large flour-covered flakes (approximately the size of corn flakes).
Incorporate the blueberries carefully so that they don't burst.
With a big fork or a Danish dough whisk, stir in the cold cream until the dough clumps (don’t over-mix it!). The dough should be a clumpy, floury mess at this point.
Using your hands, press and gently squeeze the dough together, working it just enough to be able to gather the dough into a fat disk. Watch the blueberries!
On a lightly floured surface, pat out the dough into a 10 x 7.5 inch rectangle.
Cut the dough into 12 equal scones (2.5 x 2.5 inch squares).
Place the scones on a parchment lined sheet pan, spaced out evenly. Chill for 15 minutes.
Preheat the oven to 400 °F while the scones are freezing.
Just before baking, you can brush the tops of the scones with a little cream. Sprinkle with turbinado.
Bake the scones for 25 to 30 minutes, until the edges and tops are golden brown. Serve warm
This scones recipe is made with all-purpose flour, also known as plain flour, which is why we have to add baking powder and salt to the dry ingredients. If you are in the UK or other countries that regularly use self-rising flour:
use 375 grams self-rising flour and do not add the baking powder and the salt.
Want to make this scone with whole milk instead of cream? This is how to do it:
Add 58 grams (¼ cup) extra butter for a total of 173 grams (¾ cup) cold butter
Replace the 35 % cream in the scones dough with the slightly less 3.25 % whole milk, so use 250 mL (1 cup) milk.