Name: Blueberry scones
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: makes 8
Cuisine: British
Ingredients: 370g self-raising flour plus extra for dusting; 1 tsp baking powder; 40g golden caster sugar; zest 1 large lemon; 80g unsalted butter chilled and diced; 300g blueberries; 100ml single cream; 1 tsp vanilla extract; 2 large eggs plus 1 for glazing

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Blueberry scones

Blueberry scones

Edd Kimber

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makes 8

Easy

Prep: 15 mins

Cook: 25 mins

A star rating of 4 out of 5.39 ratingsRate

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These scones are easy as pie. Best enjoyed still warm from the oven and smothered in generous helpings of butter and jam

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

370g self-raising flour

plus extra for dusting
1 tsp baking powder
40g golden caster sugar
zest 1 large lemon
80g unsalted butter

chilled and diced
300g blueberries
100ml single cream
1 tsp vanilla extract
2 large eggs

plus 1 for glazing

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Nutrition: per serving

kcal329
fat13g
saturates7g
carbs44g
sugars9g
fibre2g
protein8g
salt0.6g

Method

step 1

Heat oven to 200C/180C fan/ gas 6 and line a baking tray with parchment. To make the scones, put the flour, baking powder, sugar and lemon zest in a large bowl and mix together to combine. Add the butter and use your fingers to rub into the flour until the mixture resembles coarse breadcrumbs (don’t rub too thoroughly; some larger lumps are preferable). Add the blueberries and toss together.
step 2

In a small jug, mix together the cream, vanilla and eggs, and pour into the mixture. Use a cutlery knife to stir together until the mixture starts to form a dough. Tip onto the work surface and use your hands to gently knead until the dough just comes together. Lightly flour your work surface and flatten the dough into a disc about 2.5cm thick. Use a sharp knife to cut it into eight triangles.
step 3

Transfer the scones to the prepared baking tray. Beat the remaining egg, then lightly brush it over the top of each scone. Bake in the oven for about 20-25 mins or until deep golden brown. Will keep for up to 3 days in an airtight container.

Recipe from Good Food magazine, May 2016

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A star rating of 4 out of 5.39 ratings

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