hese are simply wonderful when eaten still warm from the oven. However, they are also good if left to cool and then packed for outings like picnics and parties. You can also substitute fresh cranberries for the blueberries and chopped preserved stem ginger for the semi-dried cranberries.

Ingredients: (Makes 10)

• 150 g/5 oz/1¼ cups plain (all-purpose) flour
• 7.5 ml/1½ teaspoons baking powder
• 5 ml/1 teaspoon ground cinnamon
• 50 g/2 oz/¼ cup unsalted (sweet) butter, at room temperature, diced
• 50 g/2 oz/¼ cup demerara (raw) sugar, plus extra for sprinkling
• 120 ml/4 fl oz/½ cup sour cream
• 90 g/3½ oz/1 cup fresh blueberries
• 50 g/2 oz/½ cup semi-dried cranberries

Method:

Preheat the oven to 190ºC/375ºF/Gas 5. Line two baking sheets with baking parchment. Sift together the flour, baking powder and cinnamon into a large mixing bowl. Add the diced butter and rub in with your fingers until the mixture resembles fine breadcrumbs. Stir in the demerara sugar.

Add the sour cream, blueberries and cranberries and stir until just combined. Spoon ten mounds of the mixture, spaced well apart, on to the prepared baking sheets. Sprinkle with the extra demerara sugar and bake for about 20 minutes, or until golden and firm in the center. Serve warm.