Blueberry buttermilk scones

Method

1. Preheat

   Preheat oven to 220°C (200°C fan-forced). Line a large baking tray with baking paper.

2. Scones

   Whisk the flour, sugar and a pinch of salt in a large bowl. Rub in the butter until mixture resembles coarse breadcrumbs. Make a well in the centre and pour in the buttermilk. Mix with a round-bladed knife until mixture clings together in clumps. Add a little more buttermilk if necessary. Add the blueberries and press the mixture together to form a soft dough. Shape dough into a 3cm-thick round. Some of the blueberries will burst – this is okay. Cut rounds with a 5.5cm cutter dipped in flour.

3. Baking

   Place scones on prepared tray, almost touching and brush with extra buttermilk. Bake for 15-18 minutes or until golden and cooked through. Remove from oven and cool slightly. Serve warm, split in half with cream and jam.