Adjust the oven rack to the middle position and preheat the oven to 400°F.

In the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, sugar, and baking powder, and pulse or mix on low to incorporate. Add the butter, and pulse on and off, or mix on low, until the mixture is pale yellow and the consistency of fine meal.

Transfer the mixture to a large bowl and mix the blueberries into the mixture. Make a well in the center and pour in the cream. Using one hand, draw in the dry ingredients and mix until just combined.

Wash and dry your hands and dust them with flour. Turn the dough out onto a lightly floured work surface and gently knead a few times to gather it into a ball. Take chunks of dough and shape into round mounds. Place the scones 1 inch apart on a parchment-lined baking sheet. Make sure the scones resemble a finished product shape, as the scones don't spread much during baking.

Brush the tops with the remaining cream. Sprinkle the raw sugar over the top of the scones, if using. Bake the scones for 12 to 16 minutes or until the surface of each are cracked and are lightly browned.