In medium bowl, mix flour, 2 tablespoons sugar, baking powder and salt until well blended.
With pastry blender or 2 table knives, cut in butter until mixture is crumbly.
Gently stir in lemon peel and blueberries. In medium bowl, whisk cream and egg until well blended.
Pour all but 2 teaspoons of the mixture into dry ingredients; mix gently with fork just until ingredients are moistened. Bring together into a ball and let rest for 2 minutes.
Meanwhile, place oven rack in lower position. Choose the BAKE function with the CONTROL knob and select the CONVECTION option. Then press the SELECT button to set temperature to 375°F and press SELECT button again to adjust Time to 25 minutes. Press Start/Stop button.
Line baking tray with parchment paper. On floured work surface, gently knead dough 5 or 6 times. Pat into 7-inch circle. Cut in 6 wedges.
Brush tops with reserved cream mixture and sprinkle with 1/2 teaspoon sugar.
Place 1 inch apart on pan. When beep sounds, place in oven.
Bake until golden brown and no longer doughy. (Start checking doneness after 20 minutes.) Press Start/Stop button. Cool slightly.