Preheat oven to 200°C or 180°C fan-forced. Line tray with paper, alternatively, you can grease and dust with flour.
Place water into mixing bowl, followed by the Buttermilk Scone Mix. Using a dough hook attachment on an electric mixer, mix on low speed for 5 minutes. Add white chocolate and frozen blueberries and mix for 30 seconds.
Deposit the dough onto a floured bench, shape into a ball and cover with a damp tea towel for 5 minutes.
Dust with flour and using a rolling pin, roll out to desired thickness (approximately 2cm high).
Cut and shape the scones (approximately 3cm in diameter) and place them onto prepared lined tray. Place scones next to each other on the tray so they are touching to allow them to rise in the baking process.
Allow to rest for 10 minutes. You can brush with milk or egg before baking to create a glossy colour.
Bake for 20 minutes or until scones are cooked in the middle.
These instructions may vary depending on the equipment used.