Preheat the oven to 200°C.

Rub the butter into the dry mix until the mixture resembles coarse breadcrumbs. Alternatively, you can pulse them together in a food processor. Add the cardamom, sugar and most of the blueberries, reserving just a few to press on top of the scones, and gently toss through until evenly distributed.

Whisk together the milk and egg, and gently incorporate into the flour mixture to form a scraggly dough. Tip the dough out onto a lightly floured surface and gently press/knead together to incorporate any remaining dry flour. Shape into a flat disc about 2 cm thick and 20cm in diameter. If it’s a hot day and your dough is getting too warm, transfer to a lined baking tray and chill in the freezer for 30 minutes to firm up.

Cut the dough into 8 wedges using a floured knife or bench scraper and space out on a large lined tray. Brush the tops with extra milk and sprinkle with brown sugar.

Bake the scones for 15-20 minutes or until golden and cooked through. Allow to cool.

Prepare the drizzle by whisking all the ingredients together. Drizzle over the scones and serve with blueberry jam and whipped cream.