Preheat oven to 220ºC/425ºF.

Sift flour, salt and caster sugar into a mixing bowl and add the chopped butter.

Rub butter into the flour mix using your fingertips until a fine breadcrumb consistency.

Beat egg and buttermilk with a fork.

Make a well in the middle of the flour mixture, pour in egg mixture and with a round bladed knife mix into a rough dough.

If you need a little extra buttermilk, add at this stage.

Gently add berries, but try not to break them up.

Turn out onto floured board and work gently .

Using a 6cm round cutter, cut scones out and place on floured baking tray.

Lightly brush the top of the scones with extra buttermilk and sprinkle with soft brown sugar.

bake for 12-14 minutes or until a good golden brown.

Cool on a wire rack until ready to serve .

Serve with butter, whipped cream or clotted cream.