blueberries and oatmeal

Thursday when I got home from work, I sat down and flipped through my new issue of Bon Appetit. They have a column called "Cooking Life" where writer Molly Wizenberg describes a delicious meal. This month's column was written about Blueberry Oat Scones from the Standard Baking Company in Maine. Given that Dave and I had a clamshell full of sweet blueberries in the fridge (from our CSA bag), I decided on a whim to bake scones instead of figure out what to eat for dinner.
Here they are just before they go into the oven.

And then just after. As a treat to myself, I bought this double devon cream half off at the grocery store. A warm scone with the wonderful cream was AMAZING. These are probably some of the best scones I have ever had - I really liked the flaky oatmeal in the batter. Is it wrong to think that blueberries are better this way?