2 cups (10 ounces) unbleach ed all-purpose flour, preferably a lower-protein brand such as Gold Medal or Pillsbury
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
4 tablespoons cold unsalted butter, cut into 1/4-inch cubes
1/2 cup blueberries
3/4 cup heavy cream
1 large egg, lightly beaten

1. Adjust an oven rack to the middle position and heat the oven to 425 degrees.

2. Place the flour, baking powder, sugar, and salt in a large bowl or the work bowl of a food processor fitted with the metal blade. Whisk together or process with six 1-second pulses.

3. If making by hand, use two knives, a pastry blender, or your fingertips and quickly cut in the butter until the mixture resembles coarse meal with a few slightly larger butter lumps. If using a food processor, remove the cover and distribute the butter evenly over the dry ingredients. Cover and process with twelve 1-second pulses. Transfer the dough to a large bowl. Add the blueberries and mix in by hand.

4. Stir in the heavy creamy and egg with a rubber spatula or fork until the dough begins to form, about 30 seconds.

5. Transfer the dough and all dry flour bits to a countertop and knead the dough by hand just until it comes together into a rough, slightly sticky ball, 5 to 10 seconds. Cut the scones into 8 wedges. Place the wedges on an ungreased baking sheet. (The baking sheet can be wrapped in plastic and refrigerated for up to 2 hours.)

6. Bake until the scone tops are light brown, 12 to 15 minutes. Cool on a wire rack for at least 10 minutes. Serve warm or at room temperature.