225g self-raising flour
pinch of salt
25g caster sugar
1 egg, beaten, to glaze
50g dried blueberries and some Blueberry jam
Carton of Benna cream
Heat the oven to 220°C
Mix together the flour and salt and rub in the butter. Stir in the sugar and then the milk to form a soft dough. Turn on to a floured work surface and knead very lightly.
Pat out to palm sized rounds and place on a lightly greased baking sheet. Brush the tops of the scones with a beaten egg and bake for 12-15 minutes until well risen and golden.
Cool on a wire rack and serve with blueberry jam and fresh whipped Benna.
The most practical way of consuming your scone is to split it in half, spread the jam first, then add cream on top. This method is favoured, though in Devon in England, the cream is spread first.