Flat Blueberry Scones

[The recipe called these blueberry diggles, but several people commented on that being a dirty name, although they didn't explain why.]

Found these in a garden center catalogue, and Mom made them this afternoon, and they're fabulous! And easy as anything to make. :)

You need:

- 85g / 3oz fresh blueberries

- 85g / 3oz butter or margarine

- 225g / 8oz self-raising flour (in US, cake flour)

- 85g / 3oz caster sugar (I use unrefined, although white is OK - and if you can't get caster, granulated works alright, although it comes out a bit gritty.)

- 1 egg

- 1 tbsp granulated sugar (optional)

Equipment:

- 1 medium-sized bowl

- 1 scales

- 1 wooden spoon

- 1 baking sheet

- 1 small bowl

- 1 french whisk

Method:

1 ) Preheat oven to 200 C / 400 F / Gas Mark 6.

2 ) Rinse blueberries. Stir in granulated sugar if you're using it.

3 ) In small bowl, beat egg.

4 ) In medium bowl, rub butter into flour. Add caster sugar, and make a well in the center.

5 ) Pour egg into well. Mix together well until you have a nice dough.

6 ) Break dough into small pieces and roll into balls around the size of a large walnut. Place onto a greased baking tray and squish down a little bit. Make a small dent in the center of each ball and spoon in four or five blueberries.

7 ) Bake for 12 - 15 minutes, or until golden.

Should make about 12, although you can make them a bit bigger or smaller if you like. (If you do, adjust baking time accordingly.)