175 g (6 oz) self-raising flour, plus extra for dusting
50 g (2 oz) unsalted butter, diced
50 g (2 oz) caster sugar
125 ml (4 fl oz) buttermilk
milk, for brushing
Place the apricots and blueberries in a 750 ml (1 1/4 pint) ovenproof dish and sprinkle over the muscovado sugar.
Place the flour in a bowl, add the butter and rub in with the fingertips until the mixture resembles fine breadcrumbs. Stir in the caster sugar, then add the buttermilk a little at a time, to form a slightly sticky, soft dough.
Turn the dough out on to a lightly floured surface and pat out until it is 1 cm (1/2 inch) thick. Cut out 8 rounds using a 6 cm (2 1/2 inch) cutter.
Arrange over the top of the fruit and brush with a little milk. Place in a preheated oven, 180ºC (350ºF), Gas Mark 4, for 20 minutes or until the scones are golden and the fruit is bubbling. Serve immediately.