Preheat oven to 425 degrees F. Butter a large baking sheet (preferably a heavy dark one).

In a large bowl combine all the dry ingredients. Cut in the butter with two knives or a pastry cutter until broken into very fine pieces.

Make a well in the dry ingredients, add the milk and cream, and quickly mix into a cohesive mass. Just before the dough is entirely blended, gently fold in the blueberries.

Make scones by forming the batter into 10 to 14 individual balls, or pat batter into a 9-inch disk. Using a long knife, divide the dough, without separating it, into 8 equal wedges.

Brush the surface of the dough with a little milk and sprinkle with sugar if desired.

Bake 15 to 25 minutes, until golden brown and crusty. Transfer the scones to a rack to cool for a few minutes.