Preheat oven to 425℉.
In a large bowl mix together the flour, sugar, baking powder, baking soda and salt.
Using a pastry cutter or two forks, cut the butter into the flour until it resembles small peas. Stir in the blueberries.
In a liquid measuring cup combine the cream and rose water and mix together. Pour over the flour mixture and mix with a silicone spatula until just combined making sure not to break the blueberries or overwork the dough. It will be quite loose and crumbly.
Pour the dough onto a clean counter and shape into an 8-inch round disk, about 1-inch thick. Cut into 8 triangles.
Carefully place the cut scones onto a baking sheet lined with parchment paper and bake for 12-15 minutes or until golden brown and puffed up. Remove from baking sheet and let cool fully on a cooling rack.
Combine everything for the glaze, minus the sugar for sprinkling, in a small bowl. Once cool, drizzle with the glaze and sprinkle with sugar.
Recipe Courtesy of Megan Mitchell