1Preheat oven to 425 degrees. Line baking sheet with foil and grease with baking spray; set aside.
2In a large mixing bowl, whisk together flour, salt and baking powder. Stir in sugar. In a separate bowl, whisk together eggs, cream, and vanilla; mix until thoroughly combined.
Stir cream mixture into flour mixture and mix only until combined. Do not over-mix. Carefully fold in the blueberries.
3Flour your work area and turn out the dough.
Sprinkle dough with more flour.
Divide dough into 2 portions.
Pat down each portion of dough to about a 6-inch round.
Place on previously prepared baking sheet.
Cut each round of dough into thirds or quarters.(size depends on your preference for scone size)
4place each scone on the prepared baking sheet. Brush with a SMALL amount of warm water and sprinkle with Turbinado sugar. Bake in center of the oven for 11 to 15 minutes, or until golden brown.
5If you prefer a glaze, mix the powdered sugar and milk, adding milk slowly to obtain the desired thickness. Drizzle over cooled scones.