Get ready: Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.

Infuse cream: In a small pot, gently warm the heavy cream with the chamomile tea bag to infuse it with flavor, then let it cool.

Mix dry ingredients: In a big bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

Add butter: Cut in the cold butter until the mix looks like small crumbs. This is what makes the scones flaky.

Combine wet ingredients: Mix in the beaten egg, vanilla, and cooled cream just until the dough starts to come together.

Fold in blueberries: Gently add the blueberries to the dough, being careful not to crush them.

Shape and cut: On a floured surface, form the dough into a circle and cut it into 8 wedges.

Bake to perfection: Place the wedges on the baking sheet, brush with cream, sprinkle with sugar, and bake until golden.

Cool and enjoy: Let the scones cool a bit before enjoying them with your favorite tea or coffee.