Preheat an oven to 400°F. Line a baking sheet with parchment paper.  In a bowl, stir together the flour, granulated sugar, baking powder and salt. Add the butter and, using a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse crumbs. In a small bowl, whisk together the eggs and cream. Add all but 2 Tbs. of the egg mixture to the flour mixture all at once and stir until a sticky dough forms. Fold in blueberries.

Turn the dough out onto a lightly floured board. Knead gently until the dough holds together, about 6 times. The dough should be soft; do not over knead, or the scones will be tough. Divide into 2 equal portions and pat each portion into a round 1 inch thick and 6 inches in diameter. Cut each round into 4 equal wedges.

Arrange the wedges, 2 inches apart, on the prepared sheet. Brush the wedges with the reserved egg mixture and sprinkle with the coarse sugar. Bake for 8-10 minutes until lightly browned. Serve with butter or jam.