• Preheat the oven to 180-degree celsius.
• Place baking paper on a tray.
• Place flour, and butter in TM bowl. Combine 20 sec/Speed 7.
  450 gm self raising flour, 60 gm butter
• Scrape down the bowl.
• Add berries and chocolate chips. Mix 15sec/Speed 2.5.
  90 gm blueberries, 115 gm white chocolate bits
• Scrape down the bowl.
• Add the milk, sugar and eggs to the dry ingredients. Combine Knead 35sec.
  250 gm milk, 1 egg, 60 g caster sugar
• Flour the bench and hands. Tip dough onto the bench and form into a round circle. 
• Transfer the dough to a baking sheet. Cut the circle into wedges and separate the wedges slightly.
• Bake for 25 minutes or until golden.

Lemon Glaze

• Combine the glaze ingredients in a bowl. 
  1 cup icing sugar, 1 zest of one lemon, 2 tsp water , 2 tsp lemon juice
• Mix until smooth. Add more water if necessary.
• Use a spoon to drizzle glaze over the cooled scones.