Combine the dry ingredients, white flour, sugar, baking powder, cinnamon, and salt together. Set the bowl aside. Grate the butter with a cheese box grater. Combine the dry ingredients with the grated butter and cut it in with a dough cutter. Grab a bowl and whisk the heavy cream, egg, and vanilla together. Combine the dry mixture with the wet heavy cream mixture, and stir in the blueberries. The dough will be sticky, pour the dough onto a floured countertop. Knead the dough, add more flour if too wet, add more cream if too dry. Mound the dough into an 8-inch circle. Cut the dough with a dough scraper into 8 sections. Place parchment paper onto a cookie sheet and place the circle of scones onto it. Keep them close together so the dough will rise up and not spread out. Place the cookie sheet in the refrigerator for 15 minutes to rest and chill. Brush the extra heavy cream on the scones and sprinkle with coarse sugar. Preheat the oven to 400°F - 204°C. Bake for 20-25 minutes or until golden brown.