Blueberry and White Chocolate Buttermilk Scrolls

First make your scone mix with
3 cups plain flour
6 tsp baking powder
2 tbs caster sugar
80 g soft butter, cubed
1 cup buttermilk

Filling:
1 cup fresh or frozen blueberries
1/2 cup finely chopped white chocolate

Sift flour and baking powder together in a bowl, add the sugar and combine.
Add the butter, rubbing it into the flour with the tips of your fingers. Make a well in the centre and add the buttermilk, just mixing to a soft dough.

Don't handle the dough more than necessary. Roll out to a rectangle approx 1cm thick.

Sprinkle with blueberries and white chocolate. Roll up like a swiss roll, starting with the longest side of the rectangle, pressing gently to contain the filling. Cut into slices approx 2cm thick and lay on a baking sheet lined with baking paper. Place scrolls close together so they will rise and tear apart when cooked, or space them out so they will spread out and brown the edges as they cook. Bake for approx 10-15 mins at 200 deg cel.