I like both the cinnamon and the mixed spice version. I am a sucker for these with a knob of butter. The DH loves them with cheddar cheese.
Preheat oven to 200oC/400oF
8 oz/225g self-raising wholemeal flour 2 oz/55g caster sugar a pinch of salt 4 oz/115g fresh blueberries, washed and dried 1 tsp baking powder 4 Tbs soured cream 1 tsp ground cinnamon 2 oz/55g butter, diced 4 fl.oz/125ml milk
Have ready a greased baking sheet.
Mix the flour, salt, baking powder and cinnamon in a bowl, then lightly rub in the butter until the mixture resembles breadcrumbs. Stir in the sugar and blueberries, then add the soured cream and enough milk, mixing to form a fairly soft dough.
Knead the dough briefly on a lightly floured surface, then shape the dough into an 8"/20cm round.
Place the scone round on the baking sheet. Using a sharp knife, mark the top of the scone round into 8 even wedges, cutting fairly deeply into the dough.
Bake the scone round for 20 - 25 minutes, or until risen and lightly browned. Transfer to a wire rack to cool. Cut or break the scone round into wedges and serve warm or cold.
Ring the changes: Use ground mixed spice in place of cinnamon
I want to encourage youngsters (male or female) to get into the kitchen and enjoy cooking. TASTE it!