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

In a large bowl, mix 2 1/4 cups flour, sugar, baking powder, and salt together.

Once combined, cut in the butter and cream cheese with a fork or pastry cutter until the mixture resembles coarse crumbs.

Whisk together heavy whipping cream (beginning with 3 Tbsp), egg, and vanilla extract. Slowly add the wet ingredients into the dry ingredients, and mix until just combined. If the dough is too dry (crumbly and not sticking together), add in the remaining Tbsp of heavy whipping cream.

Add in blueberries, and mix until just combined.

Turn the dough out onto a lightly floured surface, and sprinkle the remaining 1/4 cup of flour on top of the dough. Lightly knead the dough (until most of the flour is worked into the dough).

Pat the dough into a circle, about 1/4-1/2" thick, and cut into 8 even triangles.

Place scones on baking sheet, and lightly brush the tops of each scone with heavy whipping cream.

Bake for 15-16 minutes, or until the tops are golden brown.

While the scones are cooling, whisk together powdered sugar (starting with 1 cup), heavy whipping cream (beginning with 2 Tbsp), and vanilla extract. If the glaze seems too thin, add in the last 1/2 cup of powdered sugar. If it seems too thick, add in the last Tbsp of heavy cream.

Drizzle the glaze over the scones, and allow to set (about 5-10 minutes).

Enjoy!