• 350g British self raising flour
  • 1 teaspoon baking powder
  • 85g unsalted English butter, cut into cubes
  • 75g dried blueberries
  • 5 tablespoons Fairtrade white caster sugar
  • 175ml British whole milk, plus a little extra for brushing
  • 100g fresh blueberries
  • 100g fresh raspberries
  • ½ x 227g tub Taste the Difference Cornish clotted cream


  1. 1

    Preheat the oven to 220ºC, fan 200°C, gas mark 7. Put a baking tray in the oven to heat up.

  2. 2

    Sift the flour and baking powder into a large bowl. Using your fingertips, rub in the butter until the mixture resembles fine breadcrumbs, then stir in the dried blueberries and 3 tablespoons of the sugar.

  3. 3

    Make a well in the dry mixture, then pour in the milk and mix with a knife until you have a soft dough. Turn out onto a lightly-floured surface, knead lightly then pat into a round shape about 4cm thick.

  4. 4

    Cut out scones using a 5cm fluted cutter. Re-knead the leftover dough and cut more scones until it is all used up.

  5. 5

    Brush the scones with a little of the extra milk and bake on the preheated baking sheet for 10-12 minutes until risen and golden. Cool on a wire rack.

  6. 6

    Meanwhile, put the fresh blueberries and raspberries in a pan with the remaining sugar and cook for 7 minutes until you have a syrupy consistency. Let cool.

  7. 7

    Serve the scones cut in half and topped with the clotted cream and compote.

Nutritional Details

Each serving provides
  • Energy 1143kj 273kcal 14%
  • Fat 12.8g 18%
  • Saturates 8.0g 40%
  • Sugars 13.1g 15%
  • Salt 0.39g 7%

% of the Reference Intakes

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