Blueberry Scones

Ingredients

• 250g strong (baker's) plain flour
• 1/2 tsp bicarbonate of soda
• 1 tsp ground cinnamon
• 50g unsalted butter, chilled, diced, plus extra to serve
• 50g caster sugar
• 1 punnet (125g) blueberries
• 175ml buttermilk

Method

1. Preheat the oven to 200°C. Dust a large baking tray with flour.
2. Sift the flour, bicarbonate of soda, cinnamon and 1/2 teaspoon of salt into a large bowl and mix well. Add the butter and use your fingertips to rub it into the flour until the mixture resembles fine crumbs. Stir in the sugar, blueberries and buttermilk, and mix to form a dough.

1. Dust your hands with flour and form the dough into a 20cm round. Mark 8 wedges in the dough with a knife. Bake for 20-25 minutes or until light golden. Allow to cool, break the scones into 8, then split in half and spread with butter.
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What's in season - November

Blueberries

Native to North America, blueberries are one of very few foods that are naturally coloured blue.

What are they?

Blueberries are small in size with smooth dark skin that's covered in a fine white powder known as "bloom".

Are they good for me?

Blueberries are a good source of vitamin C and dietary fibre, and provide the body with beneficial anti-oxidants.

Buying and storing

Look for firm, plump berries. To store, place in a single layer on a plate lined with paper towel. Cover with plastic wrap and store in the fridge for up to five days.

Preparation

Rinse under cool water and enjoy.

Cooking tips

• Fill bought pastry tart cases with fresh ricotta. Drizzle over honey and top with blueberries.
• For a delicious fruit salad, toss blueberries, lychees and raspberries in a bowl. Serve in a halved coconut shell.