250g self raising flour
pinch of salt
1tbsp caster sugar
50g or a large handful of blueberries
Lightly grease the baking sheet.
Sieve the flour, salt and sugar into a large bowl. Combine the buttermilk with the egg in a small bowl or cup.
Rub the butter into the flour using the tips of your fingers. When the mixture resembles breadcrumbs, add the blueberries and stir in the egg and buttermilk. Then using your hands, bring everything together to make a soft but not sticky dough.
Turn the dough out onto a lightly floured work surface and knead gently. With a rolling pin roll the dough out until 4cm thick. Stamp out rounds with a 4cm cutter. Press the trimmings together and reuse to make more scones. Place the scones on the baking sheet and bake at 200C for 10-12min or until golden. Leave to cool slightly before, splitting in half and spreading with cream and jam.
Did you know? Buttermilk is the liquid that is left behind after the cream was churned into butter. It can either be drunk (it is similar to an unsweetened drinking yoghurt) or used in cooking, where its increased acidity makes wonderfully light scones.