Ingredients

• 340g Plain Flour
• 128g Cold Unsalted Butter Diced Into Cubes
• 65g Caster Sugar
• 180-200ml Buttermilk
• 3 Tsp Baking Powder
• Pinch Of Salt
• 100g Fresh Or Frozen Blueberries
• Zest Of A Lemon.

For Decoration:

• Granulated Or Demerara Sugar
• Melted Butter
• Lemon Curd
• Clotted / Whipped Double Cream

Tools

• Food Processor

Method

1. Set the oven to 200°C
2. Attach the blade to your Kenwood food processor. Add the flour, baking powder and caster sugar and salt. Pulse together.
3. Add the cold diced butter and lemon zest, pulse until everything resembles fine sand. Don’t over mix.
4. Tip the contents of the food processor into a large bowl.
5. Add the blueberries.
6. Add the buttermilk just keeping a bit to one side, you might not need it all.
7. Carefully so as not to burst the blueberries if using fresh, combine the mix with the table knife. Using the knife helps stop over mixing and squashing the fruit. Once the mix starts to come together use your hands to gently press the mix, incorporating all the crumbs. This takes a bit of time. If you need more buttermilk add now, the mix should be not be too sticky.
8. Empty the bowl onto a clean, flat surface and gently continue to bring the mix together and shape into a rectangle about 3-4cm thick.
9. Using a sharp knife cut the rectangle in half lengthways and then each half into 4.

For the Decoration:

1. Put the scones onto the lined baking tray and brush with the melted butter.
2. Sprinkle the tops with granulated or Demerara sugar.
3. Allow to stand for 5-10 minutes at room temperature.
4. Bake for 12-15 minutes until golden
5. Once the scones are out of the oven sprinkle some more caster sugar on top.
6. Allow to cool.
7. Serve with lemon curd and cream.