450g self raising flour
2 rounded teaspoons of baking powder
3′oz butter soft
2′oz caster sugar
2 large eggs
8 fl oz milk
1 grated lemon zest
1tbsp lemon juice
Pre heat the oven to 220′c Fan 200′c gas 7
Measure out into a bowl the flour, baking powder and mix gently then rub in the butter with your fingers until it forms breadcrumbs then stir in the sugar.
Beat your eggs into a jug and then add enough milk to make up to 300ml then add your lemon juice and give this a good beat, leave about 2 tbsp of this to one side for glazing.
Add the remaining milk mixture and blueberries too your dry ingredients then with a knife stir till it all comes together should be fairly wet to handle once it has all combined and is a sticky dough don’t worry if some of the blueberries burst it all adds flavour. tip onto a floured work surface and gently bring the dough together and begin rounding it off with your hands and patting it down to form a soft ball shape flatten.
Cut out your scones using a 5 cm / 2inch cutter keep bringing the left over dough together until you have used it all I always end up with a little bit like a walnut size i shape that to a rough circle shape a bake with the others and place your scones onto a tray brush with the leftover glaze of milk and eggs
Bake in the oven for around 10-15 mins till golden