mix the butter into the sifted mixture by hand with your fingertips careful to not over mix, there should be pea sized chunks of butter left and some smaller

in a small bowl or large measuring cup whisk together the heavy cream and egg until smooth

pour mixture into the flour and butter and mix until all ingredients come together and there are no more dry spots

carefully fold in blueberries and white chocolate chips, if you don’t like biting into whole blueberries then squish them a bit in a separate bowl with a fork before folding in. i personally love the texture it adds when the fruit are kept whole and if you do squish them your scones will be purple! 

pour out onto plastic wrap and form into a square, place into your fridge for at least 20 minutes, letting the dough rest

after your dough has chilled cut the dough in half and form into two smaller squares
cut each square into 4 triangles by making two cuts from corner to corner as shown making 8 total scones, you can cut in each one in half to make smaller bite sized scones for a party or other special occasion.

place on a parchment lined, nonstick, or sprayed sheet pan leaving about 2 inches between each scone, brush the top of each scone lightly with heavy creambake in a 350 degree oven for 15 minutes or until scones are firm to the touch when pressed lightly, scones should only be golden brown on the bottom.

serve warm or room temperature lightly dusted with powdered sugar or with any assortment of butter, jam, or honey (my favorite)