Blueberry Buttermilk Scone Squares

Shopping list

• 400 g plain flour

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• 2 tsp baking powder

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• 1 tsp bicarbonate of soda

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• 75 g caster sugar

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• 100 g unsalted butter — cold, cubed

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• 250 ml buttermilk

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• 1 piece egg — beaten

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• 150 g fresh blueberries

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• 1 tsp vanilla extract

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• 1 tbsp milk — for brushing

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Step by step

1. 1

   Preheat the oven to 200 °C (fan 180 °C). Line a 20 cm square tin with baking paper.

2. 2

   Sift the flour, baking powder and bicarbonate of soda into a large bowl. Stir in the caster sugar.

3. 3

   Rub in the cold butter until the mixture resembles breadcrumbs.

4. 4

   In a jug, whisk together the buttermilk, beaten egg and vanilla extract.

5. 5

   Pour the wet ingredients into the dry and stir gently until just combined. Fold in the blueberries—do not overmix or the scones will be tough.

6. 6

   Tip the dough into the prepared tin and press gently to level. Brush the top with milk.

7. 7

   Bake for 30– 35 minutes until risen, golden and a skewer inserted into the centre comes out clean.

8. 8

   Cool in the tin for 10 minutes, then turn out onto a wire rack. Cut into 9 squares while still warm.