- 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
- Preheat the oven to gas 6, 200°C, fan 180°C. Sift the flour and a pinch of salt into a large mixing bowl.
- 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.
- 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.
- 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.
- Put the rounds on a greased baking sheet and brush with a little milk. Bake for 10-12 minutes, or until risen and golden.
- 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.