Blackberry Scones

Make these scones when firm, sweet blackberries are in season. The addition of buttermilk to the mixture ensures the result is light and flaky. These are best eaten freshly baked, or on the day they are made, but will still be good the next day; store them in an airtight tin. Ready in 35 minutes

Ingredients Serves: 8

• 125 g (1 cup) self-raising flour
• 115 g (3/4 cup) wholemeal self-raising flour
• 1 teaspoon baking powder
• 55 g (1/4 cup) caster sugar
• 55 g (1/4 cup) unsalted butter, cut into small pieces
• Finely grated rind of 1 lemon
• 85 g (1/2 cup) fresh blackberries
• 125 ml (1/2 cup) buttermilk, or more as needed

Method Prep: 15 minutes | Cook: 20 minutes

1. Preheat oven to 200ºC. Lightly grease a baking tray.
2. Sift flours and baking powder into a large bowl, adding any extra left in the sieve. Stir in sugar. Add butter; rub in with fingertips until mixture resembles fine breadcrumbs.
3. Stir in the lemon rind. Very gently stir in the blackberries. Do not overmix as the blackberries can easily become crushed.