2 cups all-purpose flour
3 tablespoons sugar plus more for sprinkling tops
1 tablespoon baking powder
cup fresh blueberries picked over and rinsed
1 tablespoon grated lemon zest
cup heavy cream plus more for brushing tops
2 lrgs eggs lightly beaten
Pat dough into a 6-inch square about 1 1/4 inches thick. Using a floured knife, cut into four 3-inch squares. Cut squares in half on the diagonal to form eight triangles. Transfer to prepared baking sheet. Brush tops with cream and sprinkle with sugar. Bake until golden brown, 20 to 22 minutes. Transfer scones from baking sheet to wire racks to cool.