Blueberry and buttermilk scones with blueberry jam recipe

Ingredients

• 400 g (14.1oz) blueberries
• 200 g (7.1oz) caster sugar
• 1 large orange
• zest and juice
• 150 g (5.3oz) blueberries
• 350 g (12.3oz) self-raising flour
• 1 tsp bicarbonate of soda
• 100 g (3.5oz) salted butter
• cubed
• 50 g (1.8oz) caster sugar
• 1 orange
• grated zest only
• 175 ml (6.2fl oz) buttermilk
• 1 tbsp milk

Instructions

1. First, make the blueberry jam.
2. Place the blueberries, sugar, zest and juice of the orange in a large heavy based pan.
3. Allow the sugar to dissolve over a medium heat then increase the heat and allow to boil for approximately 20 minutes, stirring occasionally to prevent it catching on the bottom of the pan.
4. Allow to cool a little then spoon into sterilised jars.
5. Cover with a lid when completely cooled and store in the fridge for up to two weeks.
6. To make the scones, preheat the oven to 220C/200C fan/gas mark 6.
7. Wash and pat dry the blueberries, dust in a little flour.
8. Sift the flour and bicarbonate of soda into a large bowl.
9. Rub in the butter using your fingertips until the mixture resembles fine breadcrumbs.
10. Stir in the caster sugar, orange zest and blueberries, make a well in the centre and pour in the buttermilk and milk.
11. Mix together with a knife until you have a soft dough.
12. Turn out onto a lightly floured surface and knead very lightly.
13. Pat into a round 4cm thick.
14. Cut out scones using a 5cm fluted cutter, place on a lightly greased baking tray.
15. Brush the tops with a little milk.
16. Bake for 10-12 minutes until risen and golden, then cool on a wire rack.