Blueberry Scones and Blueberry Cream Cheese Frosting

Ingredients:
Blueberry Scones:
3 cup all purpose flour
1 tsp salt
2 Tbsp baking powder
1/3 cup sugar
2 eggs
1 1/2 cups heavy whipping cream
1 tsp vanilla
1 1/2 cup blueberries
1/4 cup turbinado sugar (raw sugar)
Egg Wash:
1 egg
1 Tbsp water
Blueberry cream cheese frosting:
1 pkg cream cheese, softened
1/2 cup powdered sugar
1/2 cup fresh blueberries, chopped

Directions:
Preheat oven to 425.  Line baking sheet with parchment paper, set aside.  In a large mixing bowl, whisk together flour, salt, and baking powder.  Stir in sugar. 
In separate bowl, whisk together 2 eggs, cream, and vanilla, mix until thoroughly combined.  Stir cream mixture into flour mixture and mix only until combined.  Do not overmix.  Fold in the blueberries.  Flour your work area an turn out the dough.  Sprinkle dough with more flour.  Divide dough into 3 portions.  Pat down each portion of dough to about a 6-inch round.  Place on previously prepared baking sheet.  Cut each round of dough into quarters and space them out on the pan.
Make Egg Wash:
In a small bowl, combine 1 egg and 1 tablespoon of water; whisk until combined.  Brush each scone with egg wash.  Sprinkle with turbinado sugar.  Bake for 11-14 minutes, or until golden brown. 
Prepare frosting:
Combine cream cheese and powdered sugar in a mixing bowl.  Beat on low for 30 seconds; continue to beat on high for 1 minute, or until mixture is creamy.  Mix in blueberries.  Serve with scones.