Method

• 1.
  Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper.
• 2.
  Sift the flour, cinnamon, bicarb and ½ tsp fine salt into a large bowl and mix well. Add the butter and use your fingertips to rub it into the flour until the mixture resembles fine crumbs. Stir in the caster sugar, blueberries, zest and buttermilk until the dough just comes together (do not overmix).

• 3.
  Dust your hands with flour and transfer dough to a clean benchtop. Form the dough into a 20cm round. Cut into 8 wedges and place in a circle on the prepared tray, leaving ½ cm between each wedge. Bake for 20-25 minutes, until light golden. Allow to cool slightly.
• 4.
  Mix the icing sugar and lemon juice in a medium bowl until smooth, then drizzle over the scones. Serve with extra butter, if desired.