Blueberry scones

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1715
Blueberry scones Easy Food

Makes 8-10

 
225g self-raising flour, plus extra for rolling
Pinch of salt
75g unsalted butter, diced, at room temperature
60g caster sugar
100g fresh blueberries
1 large egg, beaten
3 tbsp buttermilk
To serve:
Clotted cream
Jam

 

  1. Preheat the oven to 200°C/180˚C/gas mark 6 and grease a baking tray.
  2. Sieve the flour into a large mixing bowl and add a pinch of salt. Using your fingertips, rub the butter into the flour until it resembles breadcrumbs.
  3. Stir in the sugar and blueberries. Make a well in the centre and add the egg and buttermilk; use a knife to combine the mixture into a soft dough. Add a little more buttermilk if the mixture is dry.
  4. On a lightly floured surface, roll the dough out to about 2.5cm thick. Use a 6-8cm pastry cutter to cut out 8-10 rounds and transfer to the prepared baking tray.
  5. Bake for 20 minutes until golden. Cool slightly on a wire rack before serving with clotted cream and fruit compote.

Per serving: 173kcals, 6.9g fat (4.1g saturated), 24.9g carbs, 7.3g sugars, 3.2g protein, 0.8g fibre, 0.071g sodium


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