Beat egg, buttermilk and lemon zest together and set aside.
2
In large mixing bowl, whisk the flour, sugar, baking powder and salt together. Add the butter and using a pastry cutter, fork or your fingers (Dorie prefers using her fingers best) cut it into the flour until you have a pebbly mixture the size of peas.
3
Pour the egg and cream into the flour/butter mixture and stir to combine with a rubber spatula. Very gently, fold the blueberries into the dough, being careful not to crush them. When the mixture is totally incorporated, turn the dough out onto a floured surface and pat out until it is 1 inch thick. Using a biscuit cutter, cut out circles and place on a baking sheet lined with parchment paper; alternatively you can just cut the dough into squares or triangles.
4
Brush the tops of the scones with the egg wash, then sprinkle generously with sugar. Bake for 18-20 minutes, until the are nicely browned. Serve immediately. Store any leftovers in an airtight container. Makes approximately 10 scones.
