Heat the oven to 220C/Gas 7. Put the flour, salt and butter into a food processor and mix until you have a breadcrumb texture. If you don't have a food processor rub the butter into the flour with your fingers.

Pulse or mix in the sugar.

In a small saucepan heat the buttermilk slightly with the vanilla. Tip the warmed buttermilk mixture into the flour mixture and pulse together a few times.

Tip the mixture onto a floured work surface and bring it together with your hands. Put the blueberries on top and fold in the edges so the blueberries are inside the dough.

Turn the dough over and pat it into a rough circle shape. You want the dough to be about 4cm deep. Cut your dough into quarters and then each quarter in half. If using a cutter, stamp out as many scones as you can. Reform the dough and repeat until all the dough is used.

Splash a bit of milk into the buttermilk pot and use that mixture to glaze the top of the scones.

Bake for 20 minutes or until golden and gently risen.