Blueberry Scones

Ingredients

• 370 g Self-raising flour (plus extra for dusting)
• 1 tsp Baking powder
• 40 g Golden caster sugar
• 1 Lemon zest (zest of 1 large lemon)
• 80 g Unsalted butter (chilled and cubed)
• 300 g Blueberries
• 100 ml Single cream (or another pourable cream with approximately 18–20% fat)
• 1 tsp Vanilla extract
• 3 Large eggs (2 eggs for the dough, 1 extra for brushing)

Steps

1. 1

   Preheat the oven to 200 °C conventional, 180 °C fan, or gas mark 6. Line a baking tray with baking paper.

2. 2

   Put the flour, baking powder, sugar, and lemon zest in a large bowl and mix thoroughly.

3. 3

   Add the chilled, cubed butter. Rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs. Do not work it too thoroughly: a few larger pieces of butter are desirable.

4. 4

   Add the blueberries and gently fold them in, keeping them as intact as possible.

5. 5

   Whisk the cream, vanilla extract, and 2 eggs together in a small jug. Pour the liquid into the flour and blueberry mixture.

6. 6

   Mix everything with a table knife until the mixture begins to form a dough. Turn the dough out onto the work surface and gently knead it with your hands only until it just comes together.

7. 7

   Lightly dust the work surface with flour. Flatten the dough into a disc approximately 2.5 cm thick.

8. 8

   Cut the dough disc into 8 triangles with a sharp knife.

9. 9

   Place the scones on the prepared baking tray. Beat the remaining egg and lightly brush it over the top of each scone.

10. 10

    Bake the scones for approximately 20–25 minutes, until deep golden brown. Serve warm with butter and jam.

Notes

Keeps for up to 3 days in an airtight container. For the best texture, serve as fresh and warm as possible.

Nutrition per serving

• Dessert
• Baked goods
• vegetarian
• British
• baked
• Breakfast
• Afternoon tea
• Blueberries