Place a sheet of baking paper on an oven tray, grease it with the ½ teaspoon of butter and then sprinkle the ½ teaspoon of flour lightly over the butter.

Add the eggs and the cream to a medium-sized bowl and whisk them together until they're well blended. Set aside.

Place an oven rack just above the centre of the oven and turn it to 170°C fan-bake oven or 190°C conventional oven, on bake.

In a large bowl, place the flour, castor sugar, baking powder and salt and stir it all together.

Retrieve the butter from the fridge and using a cheese grater, grate it into the bowl, on top of the dry ingredients.

Using a pastry cutter or your fingertips to rub the butter into the drys, until it resembles little bread crumbs.

Make a ‘well’ in the centre of the ‘crumbs’ and add to it, the blueberries, along with the eggs and cream mixture.

Fold it all together with a very large spoon.

Tip out the scone dough (including any crumbs or excess flouonto a clean, dry bench.

Using clean, dry hands, form the dough into a rough ball.

Place the ball onto the prepared oven tray and gently flatten it out (without pressing down too harinto a 20 cm circle.

Cut the circle into 6 or 8 wedges and then pull each one out a little, leaving a 2 –3 cm gap between them.

Use a pastry brush to brush the tops all over with the tablespoon of milk.

Best served warm or at room temperature, spread with butter and served with whipped cream, blueberry jam, or marmalade. Lemon, lime or orange curd makes a delicious addition (especially if you've added citrus zest).

Best eaten on the day.