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.

Gently fold in the blueberries.

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

Add the wet ingredients to the dry ingredients and mix until just combined.

Turn the dough out onto a lightly floured surface and shape it into a circle about 1 inch thick.

Cut the dough into wedges and place them on the prepared baking sheet.

Brush the tops of the scones with additional heavy cream.

Bake in the preheated oven for 15-20 minutes or until golden brown.

Remove from the oven and let cool slightly before serving.