In a bowl, whisk together the flour, sugar, baking powder and salt.
Add the lard to the bowl and using a pastry blender, cut the lard into the dry ingredients. Continue until a crumbly consistency is produced.
In a separate bowl, whisk the egg into the milk. Pour the milk mixture into the flour and add the fresh blueberries. Stir together with your hands or with a baking spatula until combined. Work gently and be careful to not over-mix the batter.
Spread a little flour on a baking stone. Dump the batter onto the baking stone and pat down to make a 8 inch disc. Cut into 8 equal wedges.
Brush the cream all over the scone dough. Sprinkle the coarse sugar all over the surface of the scones.
Bake for 24-26 minutes. The scones should be browned around the edges and on top.