Wheat flour blueberry scones

Turn out great scones by working quickly with the dough and using your magical light touch.

Ingredients

1 cup	Wholemeal flour
1 cup	Plain flour
4 tsp	Baking powder
1 pinch	Salt
75 g	Cold butter, diced
1 Tbsp	Raw sugar, plus 1 tablespoon for sprinkling
150 ml	Full cream milk
1	Large egg
125 g	Blueberries (Main)

Directions

1. Heat the oven to 200C. Lightly grease and flour a baking tray.
2. Place the wheat flour in a large bowl. Sift in the plain flour, baking powder and salt.
3. Rub in the butter, shaking the bowl once or twice, to bring any larger pieces to the surface. Stir in the sugar, then make a well in the centre.
4. Whisk together the milk and egg. Reserve about 2 tablespoons for glazing.
5. Pour in the milk and egg mixture and add the blueberries. Quickly stir with a knife to form a ball of dough. Place on the prepared tray, then use your hands to press the dough into a round. If the dough is a little sticky, then flour your hands. Keep the dough at least 2.5cm thick.
6. Brush with the reserved milk and egg glaze and sprinkle with sugar. Using a floured sharp knife, cut into 8 wedges and pull the wedges slightly apart to leave room for the scones to rise.
7. Place in the oven and bake for 15-20 minutes until golden.
8. Best eaten warm spread with butter mixed with a little finely grated lemon zest for added flavour.