Preheat oven to 400°F. Line a cookie sheet with parchment paper or a silpat baking mat.

Place flour, sugar, baking powder, and salt in a large bowl. Whisk to combine. Cut butter into small pieces and place it in the dry ingredients. Cut the butter into the flour mixture using a pastry blender or two knives until the mixture resembles a coarse meal with a few pea-size pieces of butter throughout. Make a well in the center of the flour and butter mixture.

In a medium bowl or measuring cup, whisk eggs with whipping cream. Pour into the well in the center of the flour mixture. Add blueberries. Use a fork to stir just until the dry ingredients are moistened and the dough is shaggy.

Turn out dough onto a lightly floured surface. Gently knead dough until it is nearly smooth, about 10-12 folds in on itself. Press into an 8-inch disc and cut into 8 wedges.

Place scones on prepared cookie sheet about 1 inch apart. Brush the wedges with 1 tablespoon whipping cream or milk and sprinkle with a bit of coarse sugar (or sanding sugar). Bake for 15-18 minutes or until golden. Serve warm or transfer to a wire rack to cool.