Blueberry and buttermilk scones



  • 250g (8oz) self-raising flour, plus extra for dusting
  • 50g (2oz) butter, chilled and cubed, plus extra for greasing
  • 30g (1oz) golden caster sugar
  • 100g (3 ½oz) blueberries, chopped
  • 125ml (4fl oz) buttermilk
  • 3 tbsp semi-skimmed milk, plus extra for glazing
  • Berry jam, to serve
  • Clotted cream, to serve


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Sift the flour and a pinch of salt into a large mixing bowl.
  2. Add the butter, and rub together with your fingers, until the mixture resembles breadcrumbs. Add the sugar and blueberries, mix well, then make a well in the centre.
  3. In a jug, combine the buttermilk and 3 tbsp milk. Pour three quarters of the liquid into the well and stir, using a butter knife or spatula, until the mixture comes together in a soft but dry dough (don’t worry if it looks a little messy). If the mixture feels a little too dry, gradually add the remaining liquid.
  4. On a lightly floured surface, roll out the dough to 3cm (1 ¼in) thick. Using a 5cm (2in) cutter with a round or fluted edge, stamp out 12 rounds, being careful not to twist it or the scones won’t rise evenly.
  5. Put the rounds on a greased baking sheet and brush with a little milk. Bake for 10-12 minutes, or until risen and golden.
  6. Remove the scones from the oven and transfer to a wire rack to cool a little. To serve, slice the scones in half and top with a little jam and cream, if you like.