Preheat oven to 200°C/180°C fan-forced Line a baking tray with non-stick baking paper
Sift flour, baking powder and salt into a large bowl. Using your fingertips, rub butter into flour until mixture resembles breadcrumbs. Stir in sugar and frozen blueberries. Make a well in the centre
Mix cream and milk in a jug. Pour into dry ingredients Using a flat-bladed knife, mix until a rough dough forms. Turn out onto a lightly floured surface and gently bring dough together. Pat out dough until 3cm thick
Using a 5cm floured cookie cutter, cut out rounds and arrange about 1cm apart on baking tray. Lightly brush with cream
Bake for 20-25 minutes until risen and golden. Remove scones from tray and wrap in a clean tea towel Serve warm scones with whipped cream
Tips & Hints:
Gently rework the dough after the first round of cutting and cut out more scones. It’s important to be light with your hand and not too rough with the dough.