Ingredients 450g of flour 1 and ½ teaspoons of baking powder Pinch of salt 25g of sugar 85g of butter 2 eggs, beaten 175ml of milk 80g of fresh blueberries ½ a tablespoon of orange zest 1 tablespoon of sugar Method Preheat the oven to 250 C / 475 F Line a large baking sheet with parchment paper. Sieve the flour and baking powder into a large mixing bowl. Add the salt and sugar – mix with a spoon. Add the cubes of butter and rub the butter into the flour until it resembles breadcrumbs. Mix the beaten egg and the milk in a jug. Make a well in the center and add most of the milk and egg to the flour ( reserve about a tablespoon of the liquid). Mix together until you get a soft dough. Place the dough on a floured surface or slipmat. Roll the dough out until it is about an inch thick. Using a round cutter, cut the dough into scones. Place the scones on the prepared baking sheet. Use a pastry brush, to paint the rest of the egg and milk on top of each scone. Scatter the tablespoon of sugar on top of the scones. Place the scones in the oven for 10 – 15 minutes, until golden brown on top. Place the scones on a wire rack to cool. Serve with butter and jam.