• Preheat the oven to 425°F. Line a baking sheet with parchment paper or silicone baking sheet and sprinkle with flour.
• In a medium bowl, whisk together the flour, salt, baking powder, and sugar. Use clean hands or a pastry cutter to cut the butter into the flour mixture until it looks crumbly with some pea-sized bits of butter.
• Mix in the dried blueberries until evenly mixed throughout. Add the sourdough starter, stirring to combine.
• Set mixer to low and drizzle in the cream, starting with 1/4 cup and increasing a tablespoon at a time. Add just enough for the dough to come together. The amount needed depends on the liquidity and hydration of your starter.

  Once the dough comes together in a ball and holds its shape it has enough cream.
• Place the dough on the prepared baking sheet.

  Use clean hands to pat it into a disc shape, roughly 5 inches wide by 1 inch thick. Use a knife or bench scraper to cut the dough into 6 wedges. Add 1 inch of space between the wedges to allow for expansion during baking. Brush the tops of the scones with remaining cream.
• Bake the scones for 18 to 20 minutes, until they're a light golden brown.

  Remove the scones from the oven, and let cool on the pan for a few minutes. Serve warm, or at room temperature.

Icing Glaze (optional)

• Whisk together confectioners' sugar, 2 tablespoons heavy cream, and extract until the glaze is smooth. Drizzle over the top of the scones with a large tablespoon, letting it run over the sides slightly.