250 g (8 oz) self-raising flour, plus extra for dusting
pinch of salt
50 g (2 oz) butter
25 g (1 oz) caster sugar
125 g (4 oz) blueberries
2 teaspoons lemon juice
150 ml (1/4 pint) milk, plus extra for brushing
honey, to serve
Line a baking sheet with baking paper.
Place the flour and salt in a bowl and rub in the butter using your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar and blueberries.
Mix the lemon juice with the milk and pour over the dry ingredients. Quickly mix using a round-bladed knife to form a soft dough, adding a little extra milk if the dough is too dry. Turn out on to a floured surface and very lightly knead a few times, then shape into a round, patting it out with your hands to about 1.5 cm (3/4 inch) thick.
Cut into 6 wedges, place on the baking sheet and brush the tops with milk. Bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 10–12 minutes until well risen and golden.
Cool slightly and serve warm, split and spread with honey.