I am a little late with this announcement, but Blueberry Fields is now back at the market, which is wonderful news as I know they have been missed. You will however, find Dean over in his new spot over in between Summit Organics and Bright’s Natural Beeswax so please do watch out for him. Dean tells me that buckets of fresh blueberries are back in season and they have sizes ranging from 250g to 1.25kg.  Welcome back to Dean and the team over at Blueberry Fields.  

Enjoy this delicious recipe!  


  • 250g strong (baker’s) plain flour 
  • ½ teaspoon bicarbonate of soda 
  • 1 teaspoon ground cinnamon 
  • 50g unsalted butter, chilled, diced, plus extra to serve 
  • 50g caster sugar 
  • 1 punnet (125g) blueberries 
  • 175ml buttermilk 


Step 1: Preheat the oven to 200°C. Dust a large baking tray with flour. 

Step 2: Sift the flour, bicarbonate of soda, cinnamon and ½ teaspoon of 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 sugar, blueberries and buttermilk, and mix to form a dough. 

Step 3: Dust your hands with flour and form the dough into a 20cm round. Mark 8 wedges in the dough with a knife. Bake for 20-25 minutes or until light golden. Allow to cool, break the scones into 8, then split in half and spread with butter. 

*Recipe and photo credit – https://www.delicious.com.au/recipes/blueberry-scones/a1ed9fc3-568b-4799-91ed-aa0a39f5934a?current_section=recipes