1.Preheat oven to 220°C/200°C fan-forced. Grease shallow 20cm-round sandwich pan.
2.Sift flour and icing sugar into large bowl; pour in enough buttermilk to form a sticky dough. Fold in blueberries.
3.Gently knead dough on lightly floured surface until smooth; flatten out dough to about a 3cm thickness. Using 5.5cm cutter, cut eight rounds from dough; place rounds, slightly touching, in pan. Bake, uncovered, about 20 minutes or until browned lightly; turn scones onto wire rack. Serve with frûche.
To prevent dough from sticking, dust the inside of the cutter with flour. Home-baked treats are healthier and more tasty than store-bought ones, and the kids can be involved in their makingNote