Maple Blueberry Scones

Sift the flour.

Resift it with the other dry ingredients.

Work the softened butter cubes into the dry mix with a pastry blender or a fork.

Add the cold milk.

Turn the dough on to a lightly floured surface.

Divide the dough into 2 pieces, forming each piece into a circle the thickness of biscuits.

Spoon some blackberry maple coulis onto each circle and fold over the dough, gently forming the dough back into a circle.

Cut each disc into four wedges (to make 8 scones in total) and place them on a parchment lined baking sheet.

Bake them at 400-425 degrees for 10-15 minutes until the bottoms are lightly golden and the centres are done.

Gently break up the berries with a masher or a fork, leaving them chunky so that there is a mix of whole berries, partly broken berries and crushed berries.

Dissolve the corn starch in the water in a small saucepan over med/high heat.

Stir in the maple syrup.

Then add the crushed berries.

Bring the mixture to a gentle bubbling simmer and let it simmer for 2-3 minutes, being careful not to let it boil vigorously. The longer it boils the thicker it gets.