Blueberry scones with blueberry cream cheese frosting

What you will need:
For the blueberry scones:
3 cups all-purpose flour
1 teaspoon salt
2 tablespoons baking powder
1/3 cup sugar
2 eggs
1-1/2 cups heavy whipping cream
1 teaspoon pure vanilla extract
1-1/2 cups blueberries
1/4 cup raw sugar
For the egg-wash:
1 egg
1 tablespoon water
For the blueberry cream cheese frosting:
1 package (8-ounces) cream cheese, softened
1/2 cup powdered sugar
1/2 cup fresh blueberries, chopped

Steps to yummy goodness:
For the blueberry scones:
1. Preheat oven to 425, and line baking sheet with foil and grease with baking spray; set aside.

2. In a large mixing bowl, whisk together flour, salt and baking powder.

3. Stir in sugar.
4. In a separate bowl, whisk together 2 eggs, cream, and vanilla; mix until thoroughly combined.

5. Stir cream mixture into flour mixture and mix only until combined. Do not overmix.

6. Fold in the blueberries.
7. Flour your work area and turn out the dough.
8. Sprinkle dough with more flour and divide dough into 3 portions.

9. Pat down each portion of dough to about a 6-inch round.
10. Place on previously prepared baking sheet.
11/ Cut each round of dough into quarters.

To make the make egg wash:
1. In a small bowl, combine 1 egg and 1 tablespoon water; whisk until combined.

2. Brush each scone with egg wash.
3. Sprinkle with the raw sugar.

Bake the scones for 11 to 14 minutes, or until golden brown.

To prepare the frosting:
1. Combine cream cheese and powdered sugar in a mixing bowl.

2. Beat on low for 30 seconds; continue to beat on high for 1 minute, or until mixture is creamy.

2. Fold in blueberries.

Serve with scones.