In the bowl of a food processor, combine the flour, sugar, baking powder and salt and pulse to combine. Add the butter and pulse until the mixture resembles pea-sized crumbs (I over mixed mine, but it was still fine). Transfer to a large bowl, add the blueberries and stir to mix.
I just divide the dough evenly and press it down into each section of the pan. If you are using a biscuit cutter you may want to roll it out to approximately 3/4" thick. Another option is to just make drop scones. No matter which way you do it, make sure your baking surface is greased! Sprinkle each scone lightly with sugar. Bake until the scones are golden, about 25 minutes.
Invert the pan onto a wire rack and lift off the pan. Let the scones cool for 10 minutes before serving.