In a large bowl, whisk together the sugar, baking powder, cinnamon and salt. Using a box grater, grate the frozen butter and add it to the flour mixture. Cut the butter into the flour with your fingers or a pastry cutter. Stop when the dough is in pea-sized crumbs. Put the flour/butter bowl in the freezer while you do the next steps.

Preheat the oven to 400℉ and line a baking sheet with parchment paper.

In another bowl, whisk together the heavy cream, egg, and vanilla extract. Take the flour out of the freezer and stir the cream mixture into the cold flour. Then add in the blueberries and mix together until the dough is moistened. Turn the dough onto a floured counter and work the dough into a ball. It will be sticky and hard but just do your best. Add more flour, if necessary. Press the dough into an 8" disc and place on the baking sheet.

Cut the disc into 8 wedges and brush the scones with the 2 Tablespoons heavy cream. Sprinkle top top with raw sugar. Place the baking sheet int the refrigerator for another 15 minutes.

Bake the scones for 22-25 minutes until golden brown and around the edges. Remove from the oven and cool on a baking rack. Cool for 10 minutes and then serve.