Blueberry Scones

1.	Preheat the oven to 400°F and line a baking sheet with parchment paper.
2.	In a small saucepan over low heat, combine the cream and chamomile tea bag. Bring to a simmer, then remove from the heat and let steep for 5 to 10 minutes. Discard the tea bag and set aside the infused cream to cool.
3.	In a large mixing bowl sift the flour, sugar, baking powder, baking soda, and salt. Add the butter. Using your hands or a pastry cutter, work in the butter until the mixture resembles pea-sized crumbles. Add the egg, vanilla, and cooled cream. Stir just until the dough comes together. Fold in the blueberries.
4.	Transfer the dough to a lightly floured surface. Using your hands or a rolling pin, shape into a disk 1 to 1 1/2 inches thick. Cut into 8 even wedges. Arrange wedges on the prepared baking sheet, brush the tops with cream. Sprinkle with sugar, if desired.
5.	Bake for 20 minutes, or until the tops are golden brown. Let cool for 15 minutes on a rack before serving.

	3/4 cup heavy cream, more for brushing
	1 chamomile tea bag
	2 1/4 cups all-purpose flour
	1/2 cup cane sugar, plus more for sprinkling
	1 teaspoon baking powder
	1/2 teaspoon baking soda
	1/2 teaspoon sea salt
	1/2 cup unsalted butter, cold and cubed
	1 large egg, lightly beaten
	1 teaspoon vanilla
	1 cup fresh blueberries