Preheat oven to 375 degrees F. Line a baking sheet with parchment paper; set aside.
In a medium saucepan over medium to low heat, combine the blueberries, sugar, orange juice, caramel extract, cinnamon, nutmeg and tapioca. Gently stir and cook for 8 minutes, or until mixture is soft and tender. Transfer the blueberry mixture to a lightly greased 10 ¼’ iron skillet (cooking spray works great). Set aside.
In a large bowl, sift together flour, sugar, baking powder and salt; mix thoroughly. Cut in butter using 2 forks or a pastry cutter until mixture resembles coarse crumbs. Using your fingers cut in cream cheese until combined. In a small bowl whisk cream and caramel extract together, and then add to the flour mixture. Again using your fingers, mix until dough comes together. Place dough on parchment paper and roll dough into a ½-inch thick round. (if dough is too sticky to handle flour the surface). Cut out about 12-14 rounds using a 3-inch round cutter, place and press rounds over the blueberry mixture. For a fancier layout, cut out about 10 stars using a 1 ½” star cutter and about 7stars using a 3” star cutter, place and press stars slightly overlapping each other over the blueberry mixture. Place the iron skillet on the lined baking sheet. Place a piece of parchment paper over the skillet and bake for 45 minutes, blueberries should be bubbling. Remove the parchment paper and bake for another 10 minutes. Scones should be golden brown.
Transfer iron skillet to a wire rack; let it cool lightly, about 30 minutes. For the final touch use a spoon and generously drizzle the salted caramel topping across the cobbler and sprinkle with some sea salt. Optional; serve with vanilla ice cream. This can be stored in the refrigerator for 2 days.