Maple Blueberry Scones

I don't know about you, but I can never find buttermilk in supermarkets where I live. I don't know if it's a UK thing or I just live by really bad shops! This original recipe called for buttermilk so I've substituted a crème fraîche and milk mixture instead which has turned out an absolute treat. You (and some friends, or not... I'm not judging!) should eat these scones by the day after baking, as they taste best when fresh. Pop them in the freezer if you know you won't scoff them all and reheat in the oven when you're ready for them.

Adapted from Joy the Baker (March 2013)
Makes 12 scones
Cooking time: 15-20 mins

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