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1
Preheat the oven to 400 F. Line baking sheet(s) with parchment paper. {Note: you might need two sheets as the scones are large and spread quite a bit.}
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2
In a small bowl, lightly beat together cream and egg yolks; set aside.
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3
In a large mixing bowl, combine sugar and chopped thyme. Use your fingertips to rub the thyme into sugar until aromatic. Whisk in the flour, salt, and baking powder. Add the cold butter cubes and, using a pastry blender, work butter into dry ingredients until the mixture is crumbly and pebbly (butter pieces should be the size of peas and oatmeal).
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4
Add chopped white chocolate + blueberries and gently toss into butter/flour mixture until coated. Add the cream + egg mixture and, very gently, fold wet ingredients into dry until you're left with a sticky, ragged ball. {Note: try not to overmix the dough. It should be very sticky and fussy...and difficult to work with. Your reward will be tender scones.}
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5
Place dough in center of prepared, parchment lined, sheet. Pat into a 6 1/2 - 7-inch circle, and using a sharp knife, cut out 7-8 slices of dough. (Dough is extremely sticky so you might need a spatula to separate the wedges.) Arrange scones on sheet, allowing for at least 3-inches of spreading room between each wedge. Brush scones with beaten egg.
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6
Bake 11-14 minutes or until scones are light golden brown and centers are set (use a toothpick to test for doneness).
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7
Remove sheet from oven and allow scones to rest for about five minutes before transferring to cooling rack. Cool completely before enjoying.
