Blueberry Buttermilk Scones Recipe

Preheat oven to 200°c (400°f), or 190°c(380°f) if fan assisted.

Grease and line the flat baking trays. Prepare the egg wash by mixing together one egg and a table spoon of milk. Weigh out all the ingredients before you start mixing the dough.

In a large mixing bowl, add the flour, sugar and baking powder.

Next add the soft butter and with your hands, rub it together with the flour until it resembles breadcrumbs.

Next add the eggs and buttermilk and mix until just barely combined (bits of flour on the bottom of the bowl is fine).

Scrape out all the dough to a lightly floured surface and pat down slightly.

Sprinkle half of the frozen blueberries onto the dough. Fold the dough up, one third at a time, as if laminating puff pastry.

Roll out the dough again and repeat the last step.

Roll out dough to cutting size. You want them very thick, almost the same height as the pastry cutter.

Lightly flour the pastry cutter and cut the scones out and place them on flat baking trays with plenty of space in between.

Gently press together any leftover dough and cut to use up all the dough.

Egg wash the top of the scones lightly and bake for 20-30 minutes until evenly golden brown on top, ensuring you turn the tray around halfway through cooking.