Heat oven to 425F. Grease large baking sheet.
In large bowl, combine flour, 2 tbs. sugar,
the baking powder, salt and cream of tartar.
With pastry blender or 2 knives, cut in butter until
mixture resembles coarse crumbs.
Separate egg, placing the egg white in a cup
and the yolk in a small bowl.
With fork, beat egg yolk; stir in half and half.
Add yolk mixture to dry ingredients and
mix lightly with fork until mixture clings together
and forms a soft dough.

Turn dough out onto lightly floured surface
and knead gently 5 or 6 times.
Gently knead in blueberries. Divide dough in half.
With lightly floured rolling pin,
roll one half of dough into a 7" round.
Cut into 4 wedges. Repeat with remaining half of dough.
Place scones, 1" apart, on greased baking sheet.
Pierce tops with tines of fork.
Brush with reserved egg white;
sprinkle with remaining 1 tbs. sugar.
Bake scones 15-18 min. Makes 8 scones.