Ingredients
4 cups(600g) self-raising flour
2 tbsp icing sugar
60 g butter
90 g white chocolate, chopped
60 g fresh blueberries
1 1/2 cups(375ml) buttermilk
3/4 cup(180ml) water, approximately
Steps
Preheat oven to 220°C (200°C fan-forced). Grease 20cm x 30cm lamington pan.
Sift flour and sugar into large bowl; rub in butter with fingertips. Add chocolate and blueberries.
Make a well in centre of flour mixture; add buttermilk and almost all the water. Use a knife to "cut" water and buttermilk through the flour mixture, mixing to a soft sticky dough.
Press dough out to 2cm thickness. Dip 4.5cm round cutter in flour; cut as many rounds as you can from piece of dough. Place scones, side by side, just touching, in pan.
Gently knead scraps of dough together; repeat pressing and cutting of dough, place in same pan. Brush tops with a little extra milk; bake for about 15 minutes, or until scones are just browned and sound hollow when tapped firmly on the top with fingertips.