Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a mixing bowl, whisk together the flour, baking powder, sugar, and salt.

Cut in the cold butter using a pastry cutter until the mixture resembles coarse crumbs.

Gently fold in the blueberries.

In a separate bowl, whisk together the egg and heavy cream. Add to the dry ingredients and mix until just combined.

Turn the dough out onto a floured surface and gently knead it a few times until it comes together.

Pat the dough into a circle about 1 inch thick. Cut into wedges and place on the prepared baking sheet.

Sprinkle the tops with granulated sugar.

Bake for 15-20 minutes, or until golden brown.

Allow the scones to cool slightly before serving. Enjoy warm or at room temperature.