Preheat your oven to 425 degrees, and line a baking sheet with parchment paper. Set aside.

In a large bowl, stir together the flour, baking powder, baking soda, sugar, and salt. Using a pastry blender or clean hands, cut the cold butter into your flour mixture until it has coarse crumbs of butter running throughout.

In a small bowl, whisk together the heavy cream, ricotta, egg, and vanilla extract until combined. Pour the wet ingredients into the dry, and use a spatula to mix until a dough comes together. Toss in the blueberries gently until distributed.

Turn your dough out onto a floured surface, and gently knead it until it just comes together, adding more flour if needed until the dough is not sticky, but still holds together. Pat the dough into a long rectangle, and fold it in half gently. Press the dough down into an even rectangle, using a bench scraper to help you shape it. Then cut the dough into 8 triangles.

Place your scones onto your prepared baking sheet spaced evenly. Pop the pan into the freezer for about 10 minutes. Brush the tops generously with cream, and sprinkle with the coarse sugar. Bake for 10-12 minutes, or until the scones are golden on top. Cool and enjoy!