3/4 cup half-and-half    
1/3 cup blueberries (fresh or frozen)    
1 egg, lightly beaten     
2 1/4 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cut in pieces

PREHEAT THE OVEN to 350 F. Lightly grease a baking sheet.

STIR, TOGETHER the half-and-half, blueberries, and egg in a large bowl. Sift the flour, sugar, baking powder, and salt into a large bowl. Cut in the butter, using a pastry cutter or two table knives, until the mixture resembles fine crumbs. Alternatively, put the dry ingredients in a food processor, add the butter, and pulse a few times to cut the butter into the flour; then transfer the mixture to a bowl.

ADD THE BLUEBERRY MIXTURE to the flour mixture and gently stir until just blended. Turn the dough onto a lightly floured surface and knead lightly a few times. Pat the dough into a rectangle about 6 inches by 10 inches. Cut the dough into 10 scones, each 2 inches by 3 inches, and set them on the baking sheet. Bake until puffed and golden brown, 15 to 20 minutes