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.
Per scone: 855kJ, protein 3.5g, total fat 10.7g (sat. fat 6.8g), cholesterol 32.3mg, carbs 23.1g, fibre 1.3g, sodium 361.6mg. GI estimate: high
