Blueberry scones
Scones are an essential element of the English cream-tea. These blueberry scones are lovely and light, and so easy to make! Serve them with clotted cream and blueberry jam – absolute bliss with a nice cup of tea! And you can take any leftovers with you on a picnic.
Ingredients
Method
- Preheat the oven to 220°C.
- Dice the butter. Sift the flour and baking powder into a bowl. Add the butter and, using your fingertips, rub together until the mixture resembles breadcrumbs (or use a food processor).
- Add the sugar and blueberries, combine gently, then continuously drizzle in the milk while mixing the dough with a metal spatula.
- Transfer the dough onto a lightly floured board and knead gently for a few seconds to form a round shape, then press down or roll it out to 3 cm thickness. Using a scone cutter or the rim of a jar/glass, push out patties. Use up any leftovers too!
- Place the patties on a lined baking tray, 2 cm apart, then brush the tops with some milk.
- Bake for 10-12 minutes until golden then transfer them onto a wire rack to cool.