Cream Scones with Blueberries

From Cook's Illustrated
I've never made scones, but I had both blueberries and cream to use.

2 cups (10 oz) all purpose flour preferably a lower-protein brand such as Gold Medal or Pillsbury. I use Kroger Brand, I am not sure where it falls on the protein spectrum, but I did measure with my food scale, and came up with just shy of 2 whole cups

1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
5 tablespoons cold unsalted butter, cut into 1/4" cubes
1/2 cup currants (original recipe calls for currants, I subbed blueberries, and probably used about a cup)

1 cup heavy cream

Heat oven to 425, and adjust rack to middle position. Fit a food processor with metal blade.
Combine dry ingredients in food processor, pulse till just mixed. Add butter, pulse until just crumbly.
Transfer to a large bowl. Mix in blueberries. Pour in cream, mix with a spatula until it just comes together. Transfer dough ball and all crumbly bits to a floured work surface. Knead gently with hands to create a ball. Press into a disk about 8" round. Cut into wedges.

Transfer to ungreased cookie sheet. Bake 12-15 minutes, or until light brown. Cool on a wire rack at least 10 minutes.

You can also brush the tops with a little cream and sprinkle with sugar for a nice sheen and sweet flavor.