2 cups all-purpose flour 
1 tablespoon baking powder 
1/2 teaspoon salt 
2 tablespoons sugar 
5 tablespoons unsalted butter, cold, cut in chunks 
1 cup heavy cream, plus more for brushing the scones 
1 cup fresh blueberries 

Preheat the oven to 400 degrees F. 

Sift together the dry ingredients; the flour, baking powder, salt, and sugar.
Using 2 forks or a pastry blender, cut in the butter to coat the pieces with
the flour. The mixture should look like coarse crumbs. Make a well in the
center and pour in the heavy cream. Fold everything together just to
incorporate; do not overwork the dough. Fold the blueberries into the batter.
Take care not to mash or bruise the blueberries because their strong color
will bleed into the dough. 

Place the scones on an ungreased cookie sheet and brush the tops with a
little heavy cream. Bake for 15 to 20 minutes until beautiful and brown.
Makes approximately 5 3"-diameter 1"-height round scones.