Try It Yourself ... simple mini blueberry scones

“Instead of setting off to the coffee shop, why not have a go at making these delicious scones yourself, and treat your friends or family,” says Arlene.

Mini blueberry scones with compote and clotted cream

Serves: Makes 12 mini scones

Preparation time: 20 minutes

Cooking time: 10-12 minutes

350g Sainsbury’s British self-raising flour

1 teaspoon baking powder

85g unsalted English butter by Sainsbury’s, cut into cubes

75g Sainsbury’s dried blueberries

5 tablespoons Sainsbury’s Fairtrade white caster sugar

175ml British whole milk by Sainsbury’s, plus a little extra for brushing

100g fresh blueberries

100g fresh raspberries

½ x 227g tub Taste the Difference Cornish clotted cream

1. Preheat the oven to 220ºC, fan 200°C, gas 7. Put a baking sheet in the hot oven to heat up.

2. Sift the flour and baking powder into a large bowl. Using your fingertips, rub in the butter until the mixture resembles fine breadcrumbs, then stir in the dried blueberries and 3 tablespoons of the sugar.

3. Make a well in the dry mixture, then pour in the milk and mix with a knife until you have a soft dough. Turn out onto a lightly-floured surface, knead lightly then pat into a round shape about 4cm thick. Cut out scones using a 5cm fluted cutter. Re-knead the leftover dough and cut more scones until it is all used up.

4. Brush the scones with a little of the extra milk and bake on the preheated baking sheet for 10-12 minutes until risen and golden. Cool on a wire rack.

5. Meanwhile, put the fresh blueberries and raspberries in a pan with the remaining sugar and cook for 7 minutes until you have a syrupy consistency. Let cool.

6. Serve the scones cut in half and topped with the clotted cream and compote.