Blueberry and Custard Scones

MAKES 6 PREP 10 mins COOKING 18 mins

3 cups (450 g) self-raising flour

1 tbsp caster sugar

80 g unsalted butter

1 cup (250 ml) vanilla custard

½ cup (125 ml) milk, plus extra

for brushing

1 tsp vanilla bean paste

1 cup fresh or frozen Blueberry

Haven blueberries

100 g white chocolate, melted

Preheat oven to 200°C. Grease and line a baking tray with baking paper. Place flour and sugar in a large bowl and toss the butter through. Use fingertips to crumble the butter into the flour until it resembles coarse breadcrumbs. Make a well in the centre and add custard, milk, vanilla and blueberries.

Use a knife to cut through until it forms a rough dough. Then gently knead with hands to form a ball.

Transfer to a lightly floured work surface and press out to a 15 x 24 cm rectangle. Use a sharp knife to cut and divide into 6. Transfer to prepared tray and brush with extra milk. If using fresh berries, freeze tray for 10 minutes. Bake for 15–18 minutes or until golden and cooked through.

Drizzle with white chocolate and stand to cool slightly before serving.