Position rack in bottom third of oven, then preheat to 375°F. Line a baking sheet with parchment.
Combine flour, 2 tbsp sugar, baking powder and salt in a large bowl. Set aside.
Cut butter, using a pastry cutter or fork, in a medium bowl until crumbly. Gently stir in blueberries and lemon zest. Set aside.
Whisk cream and egg in another medium bowl until combined. Reserve 2 tsp cream mixture in a small bowl. Add remaining cream mixture to flour mixture. Stir gently with a fork just until combined. Gather dough into a ball and let rest for 2 minutes.
Gently knead dough on lightly floured counter 5 or 6 times. Pat into a 7-in circle. Cut into 6 wedges. Brush tops with reserved 2 tsp cream mixture, then sprinkle with remaining 1/2 tsp sugar. Arrange scones on prepared sheet, 1 in apart.
Bake until golden brown and no longer doughy, about 20 minutes.
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Last updated: March 5th, 2021
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