Preheat your oven to 425F. Grease a large baking tray and set aside.

In a large mixing bowl, combine the flour, sugar, baking powder and salt. Whisk together.

Cut in the butter in cubes. Using your fingers, combine it into the flour mixture. It will be crumbly.

Add the blueberries and toss to combine into the dry ingredients.

Slowly start pouring in the milk, mixing as you add it in. You just need the dough to come together and it will be quite sticky.

Spoon the batter onto the greased baking tray in big mounds. I made eight large scones.

Whisk together the egg with milk and brush the tops of the scones.

Bake between 12 – 15 minutes or until puffed up and golden.

Remove from oven and allow to cool. Can be served straight away and will keep up to two days in an airtight container.