on Monday, 10 March 2014.

Only 10 minutes to get in the oven and 10 minutes to bake. You will be relaxing with a cuppa and a hot buttered scone in no time.




225g plain flour

2tsp baking powder

Pinch of salt

30g caster sugar

55g butter

100g  dried blueberries ( I used Sainsbury’s)

165g buttermilk

A little milk for brushing

You will also need a baking tray, lightly greased with butter and a round scone cutter(6.5cm).

Preheat your oven to 200C (fan assisted)

Add flour, baking powder, salt and sugar together in a bowl.  Using your fingertips, rub in the butter until the mixture resembles breadcrumbs.

Stir in the dried blueberries and then carefully stir in butter milk, adding a little at a time until it forms into a dough.

Turn the dough out onto a lightly floured surface and gently pat into a circle.  If you find it easier, use a rolling pin. Keep the thickness to about 1.5cm.  

Cut out the scones with the cutter and place on baking tray.  You will get 6-8 scones.

Brush lightly on top with milk ensuring it doesn’t dribble down the sides as this will affect the rise of the scone.

Place in preheated oven for approximately 10 minutes or until risen and golden on top.

Enjoy at their best on day one.