Blueberry scones

For the scones:

150g self raising flour

75g porrige oats

55g butter

50g sugar

pinch of salt

1/2 tsp baking powder

150 ml milk

100 g blueberries

For the glaze:

1tbsp lemon juice 

4 tbsp of icing sugar

Heat the oven to 220C/425F/Gas 7. Mix together the flour and salt and rub in the butter.Stir in the sugar, blueberry and then the milk to get a soft dough. Turn on to a floured work surface and knead very lightly. Pat out to a round 2cm/¾in thick. Use a 5cm/2in cutter to stamp out rounds and place on a baking sheet. Lightly knead together the rest of the dough and stamp out more scones to use it all up. Alternatively, you can cut it with your knife into triangles or squares.Brush the tops of the scones with milk. Bake for 12-15 minutes until well risen and golden.

When cool drizzle with lemon glaze.