1. Preheat the oven to 400ºF. Line two 9 x 13-inch baking sheets with parchment paper and set aside.
  2. Mix the flour, sugar, baking powder, and salt in a large mixing bowl. Blend the Kerrygold Unsalted Butter into the flour using a pastry cutter, two butter knives, or your hands. Don’t overwork the dough.
  3. Add the blueberries and lemon zest and toss until coated in flour.
  4. Whisk the 3/4 cup cream (or alternatives) and 1 egg together in a medium bowl. Pour the wet ingredient mixture into the dry ingredients and mix until it barely comes together.
  5. Dump the dough onto a clean counter and form it into a flat 8” disc about 1” thick. Slice into eight equal wedges. Place four scones on each of the sheets, spaced evenly apart. Chill for 10 minutes.
  6. Whisk the remaining egg and the 2 tablespoons of cream in a small bowl.
  7. Brush the scones with the egg wash, and sprinkle each with a pinch of sugar.
  8. Bake for 20-25 minutes, or until golden brown. Cool on a wire rack. Serve with jam and/or Kerrygold Salted Butter or clotted cream.