Preheat the oven to 425. Line a large baking sheet with parchment paper.
Combine the first 5 ingredients in a food processor. Pulse until the butter is thoroughly cut in.
With the processor running stream in the cream until a ball of dough forms.
Fold in the blueberries with a wooden spoon or rubber spatula.
Separate the dough into two balls. Press each on the prepared baking sheet into a 12-inch circle. Cut into 8 wedges. Separate the triangles so there is room between them.
Bake the scones for 12-14 minutes until golden. Let cool completely.