225 g (7 1/2 oz) self-raising flour, plus extra for dusting
1 teaspoon ground cinnamon
100 g (3 1/2 oz) unsalted butter, softened, plus extra for frying
pinch of salt
50 g (2 oz) caster sugar
75 g (3 oz) dried blueberries
1 large egg, lightly beaten
2 tablespoons runny honey, plus extra to serve
Sift the flour and cinnamon into a large bowl. Add the butter and rub in with the fingertips until the mixture resembles fine breadcrumbs, then stir in the salt, sugar and blueberries. Add the egg and honey and mix to form a soft but not sticky dough.
Turn the dough out on to a floured surface and roll out to 5 mm (1/4 inch) thick, then stamp out 14–16 rounds using a 7 cm (3 inch) plain cutter.
Heat a knob of butter in a large, heavy-based frying pan, add the rounds and cook over a low heat for 2–3 minutes, then flip over and cook for a further 2–3 minutes until risen and golden. Repeat with the remaining rounds, adding a little more butter to the pan if necessary.