Heat oven to 220°C,200°C fan, Gas Mark 7 and grease a large baking sheet. Tip the flour into a large bowl and stir in the baking powder.
Rub the butter into the flour with your finger tips until it is completly encorporated then add the sugar, and lightly rub through 25g clotted cream so it is a little clumpy still.
Toss in the blueberries then stir in the milk and mix with the blade of a knife to make a soft dough.
Tip onto a lightly floured work surface and pat out with your hands to make a 15cm round. Cut into 6 wedge-shaped triangles and carfully lift onto the baking tray, spacing them apart.
Bake for 10-12 minutes. Cool on a wire rack or eat while still warm, with the rest of the clotted cream, jam and more berries if you like.
Freezing and defrosting guidelines
Bake according to the recipe. Allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.
Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. If you wish to serve the baked goods warm, place them on a baking sheet for 10 minutes in a moderate oven.
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