Blueberry buttermilk scones

Preheat oven to 220°C (200°C fan-forced). Grease a 26 x 16cm (base measurement) slice pan.

Place flour in a bowl. Rub in butter to make fine crumbs. Stir in sugar, then blueberries. Make a well at the centre. Add almost all the buttermilk. Using a round-bladed knife, mix ingredients in a cutting motion, adding remaining buttermilk if needed to make a soft, sticky dough.

Turn out dough onto a lightly floured surface. Knead gently and briefly. Gently press dough into a 3cm-thick round. Use a 5cm cookie cutter, cut dough into rounds. Knead dough scraps gently, then cut out more rounds to make 15 in total. Place rounds, side by side, in prepared pan.

Brush tops of scones with extra buttermilk. Sprinkle with pecans, then the extra sugar. Bake 15 minutes, or until scones are golden and sound hollow when you tap the base. Transfer to a wire rack. Cool slightly. Serve warm, split, with cream.