Do you know what makes me happy on a Sunday afternoon? Scones, that's what! No matter how you pronounce them - is it Scone or Scone?! - they always taste delicious with a big dollop of cream and jam. I have incorporated blueberries into these ones with the theory that if there's fruit in them they're healthy right?
250g self-raising flour
60g butter, chilled and cubed
100g blueberries, chopped (frozen or fresh are fine)
30g caster sugar
3 tbsp semi-skimmed milk, plus extra for glazing
Putting it all Together
Preheat the oven to 200°C, fan 180°C.
Sift the flour into a large mixing bowl with a pinch of salt. Add the butter, and rub together between your fingers, until the mixture resembles very fine breadcrumbs.
Add the chopped blueberries and sugar, mix together well, and then make a well in the centre. In a jug, combine the buttermilk and milk. Pour three quarters of the milk into the well and stir, using a spatula, until the mixture comes together in a soft, dry dough. If the mixture is a little dry, gradually add the remaining liquid a little at a time.
On a lightly floured surface, roll out the dough to 2cm thickness. Use a 5cm cutter to cut out 12 rounds. Put the rounds on a prepared greased baking sheet and brush with milk. Bake for 10-15 minutes, or until risen and golden brown.
Remove the scones from the oven once cooked and transfer to a wire rack to cool a little. Once cooled slice the scones in half and top with as much jam and cream as you like!