Ingredients:

• 2 1/4 cups plain flour
• 2 tbsp baking powder
• 1/4 cup caster sugar
• 1 tsp salt
• 100g unsalted butter, cold and cut into small cubes
• 1 cup blueberries – fresh or frozen
• 1/2 cup white chocolate
• 1/2 cup macadamia nuts, halved
• 3/4 cup buttermilk

Method:

1. Pre heat oven at 200C, and line a baking tray with baking paper.
2. In a large bowl place plain flour, baking power, caster sugar and salt – whisk slightly.
3. Place cold butter into bowl and rub into flour mixture until it resembles breadcrumbs.
4. Add blueberries, white chocolate, and macadamia nuts, tossing through flour mixture so they are all coated.
5. Pour in buttermilk and stir through using a blunt knife until just incorporated.
6. Lightly flour work surface and pour out mixture. Press mixture together using hands (don’t worry if it is a little crumbly) into a round disc.
7. Cut in half and place one half on top of the other and press into each other. This will help create a flakey scone.
8. Using a large round scone cutter, portion dough into 8 equal pieces. You can also slice dough into 8 equal wedges.
9. Place scones close to each other on baking tray and bake for 15-20minutes or until golden.
10. Serve warm as they are or with a dollop of cream

Tips/Substitutions:

• • Raspberries, strawberries or diced dates can be used to replace blueberries
  • Keep in an airtight container for 3 days at room temperature. warm in the microwave before serving

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