Preheat the oven to 400°F (200°C) and 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.

In a separate bowl, whisk together the egg and heavy cream.

Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in the blueberries.

Turn the dough 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 and cut into wedges or use a round cutter.

Place the scones on the prepared baking sheet and brush the tops with extra heavy cream.

Bake for 15-20 minutes or until golden brown.

Allow to cool slightly before serving.