1.Preheat oven to 220°C (200°C fan-forced). Line a baking tray with baking paper.
2.Combine sifted flour, sugar and baking powder in a large bowl. Add blueberries and chocolate; stir to combine. Make a well in the centre, add milk; stir until just combined.
3.Turn dough onto a lightly gluten-free floured surface; pat out until 3cm thick. Cut out 5cm rounds. Place scones, just touching, on tray. Gently knead scraps of dough together; repeat process.
4.Bake scones for 15 minutes or until browned lightly and cooked through. Dust with sifted icing sugar; serve immediately with jam and crème fraîche.
Suitable to freeze. Not suitable to microwave. Depending on the brand of flour you use, you may need to add extra flour. The scone dough should feel soft and slightly sticky to the touch. These scones are best served on the day they are made and are best eaten warm. You can use your favourite jam to serve with the scones