Preheat oven to 425 degrees Fahrenheit (220 celsius).
In a large bowl, sift together flour, baking powder, salt and 1/4 cup sugar.
Optional: Stir in blueberries (gently)
Add heavy cream to the bowl and use a wooden spoon (or other utensil) to blend until ingredients are just combined. NOTE: Depending upon the size of your blueberries, the dough may seem a bit dry, simply drizzle more cream until the dough until it comes together in a loose ball. It should not be wet or moist.
Place dough on a lightly floured work surface and using your fingers, press flat onto the surface the dough until 1 inch thick and somewhat circular. Using a butter knife, cut into small triangles (or a classic round scone cutter).
You may freeze extra scones after you have cut them out to be enjoyed at a later date and time. I place mine in a container, and bring out when I want a freshly baked scone without the fuss of having to make the entire recipe. While frozen, place them on to a baking sheet and bake them for just a few minutes longer then the below time. (no need to thaw before baking)
Place scones 1 inch apart on a parchment lined baking sheet.
Use a pastry brush to paint tops of scones with leftover heavy cream (you can melt butter and brush that on top as well). Place in the oven and bake until scones are golden, 8 minutes (in my oven, 10 minutes is standard). They should expand in height a bit, if not a lot. :)
Let scones cool. Serve warm or at room temperature with butter and jam, clotted cream and jam or honey.