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