Preheat the oven to 220°C for 10 minutes. Line a baking tray with baking paper.

In a large mixing bowl, combine the flour, sugar, and salt.

Gradually add milk to form a sticky dough. Gently knead to combine.

Add blueberries and white chocolate chips to the dough and mix evenly.

Divide the dough into two parts.
Lightly flour a flat surface and place one part of the dough on it. Sprinkle some flour over the top and gently press into a 2 cm-thick round shape.

Cut into 8 equal wedges and transfer to the prepared baking tray. Repeat with the other half of the dough.

Bake for 15-18 minutes or until golden brown.

Serve warm with blueberry crush, fruit jam, or your favorite beverage.

Enjoy these irresistible scones, and don’t forget to credit the original recipe creator, Hiroko Liston!