Preheat your oven to 200°C (top and bottom heat) and line a baking tray with parchment paper.

In a large bowl, mix the dry ingredients: flour, baking powder, sugar, and salt.

Add the cold, cubed butter and rub it into the flour with your fingertips until the mixture resembles coarse crumbs – it doesn’t need to be perfectly even.

In a separate bowl, whisk together the buttermilk and egg.

Add the wet ingredients to the dry and stir gently with a spatula until just combined – don’t overmix.

Fold in the blueberries carefully.

Transfer the dough onto a lightly floured surface, gently knead it a few times, and pat it into a round about 2–3 cm thick.

Cut into eight triangles and place on the prepared tray. If you have time, chill the shaped dough in the fridge for about 20 minutes.

Brush the tops with the remaining buttermilk and sprinkle with a little sugar.

Bake for 18–20 minutes, or until the scones are golden brown.

Cool on a wire rack. Try one while it’s still slightly warm – they’re at their very best! Enjoy!