• 3 cups self-raising flour, plus extra, for dusting
• 2 tblsps caster sugar
• 100g cold unsalted butter, chopped
• 125g punnet fresh blueberries
• 1 cup milk, plus extra, for glazing
• Raspberry jam and whipped cream, to serve
Grease base and sides of a 19cm x 30cm lamington pan.
Sift flour and sugar into a large bowl. Add butter. Using your fingertips, rub in butter until mixture resembles fine breadcrumbs. Stir in the blueberries.
Make a well in the centre. Add milk. Using a flat-bladed knife in a cutting motion, stir until mixture comes together. Dough should be sticky.
Turn out onto a bench, lightly dusted with extra flour. Gently knead to form a soft, smooth dough. Don’t over-knead. Pat into a 2½cm-thick round. Using a 6cm round cutter dipped in flour, cut out rounds without twisting cutter. Reshape dough and continue cutting rounds until all the dough is used. Place scones, touching side-by-side, in prepared pan. Brush the tops with extra milk.
Cook in a hot oven (200°C) for 20 to 25 minutes, or until lightly golden. Turn out onto a wire rack. Cover with a clean tea towel. Stand for 5 minutes.
Serve warm scones with jam and cream.