Preheat oven to 400°F (200°C) and line a baking sheet with parchment. Whisk the flour, sugar, baking powder, and salt. Cut in the cold butter until the pieces are pea sized.

In a small bowl, whisk together the sourdough discard, cream, egg, and vanilla until smooth.

Pour the wet mixture into the dry and stir just until combined, then gently fold in the blueberries.

Turn the dough onto a floured surface, pat into a 1 inch thick circle, and cut into 8 wedges. Place on the sheet and freeze for 10 minutes.

Brush the tops with cream and bake 18 to 22 minutes until golden. Cool on the sheet 5 minutes, then serve warm.