Blueberry scones with glaze

In a very large bowl combine all purpose flour, granulated sugar, baking powder and sea salt.

Grate an ice-cold stick of butter on a cheese grater over parchment, add it to the dry ingredients and mix 30 seconds to a minute until combined.

Whisk the buttermilk and eggs together in a separate bowl until completely combined.

Pour the wet ingredients into the dry and bring together with a spatula or by hand until all the moisture is absorbed into a firm dough.

Gently fold in the blueberries so they do not pop or break.

On a floured surface roll the dough to about one inch thick, no more, or the scones rise and fall over. Cut into 12 slices with a knife or bench knife.

Move to a parchment-lined cookie sheet, keeping the round shape but separating the pieces by a quarter to half an inch so they hold each other up as they rise without sticking.

Refrigerate 20 to 25 minutes so the butter is cold again before baking.

Brush the tops with melted unsalted butter and sprinkle with a little sugar.

Bake at 375F for 25 to 30 minutes, until the edges start to brown and the tops are firm with a soft centre.

Glaze: sift powdered sugar to break up the lumps and whisk in a little milk until very thick.

Cool the scones on a rack to room temperature, about 25 to 30 minutes, then drizzle the glaze over the top.