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.
Bake for 30 minutes (6 larger) or 25 minutes (8 medium-size), or until a sharp knife pierced into the centre, comes out clean.
Slide the scones (still on the paper) onto an oven rack to cool.