Blueberry scones

Served warm with some butter or cream, these blueberry scones are just the thing to enjoy with a cuppa. Whip up a batch this weekend.

Blueberry scones

Makes

16

Prep

10m

Cooking

15m

Ingredients

  • 3 cups (450g) self-raising flour
  • 125g fresh or frozen blueberries
  • 2 tsp icing sugar mixture
  • 50g butter, chilled, chopped
  • 1 1/4 cups (310ml) milk
  • Extra milk, to brush

Method

STEP 1

Preheat oven to 220°C. Combine the flour, blueberries and icing sugar in a large bowl. Add the butter and use your fingertips to rub butter into the flour mixture until the mixture resembles fine breadcrumbs. Make a well in the centre.

STEP 2

Add the milk to the flour mixture and use a round-bladed knife to stir in a cutting motion until a soft, sticky dough forms.

STEP 3

Turn onto a lightly floured surface and gently knead until the dough just comes together (don’t overwork the dough). Use your fingertips to gently pat the dough out to a 3cm-thick disc.Use a lightly floured 5cm round cutter to cut 16 discs from the dough, reshaping the dough if necessary. 

STEP 4

Lightly dust a 20cm square cake pan with flour. Arrange the scones, side-by-side, in the prepared pan. Lightly brush tops with extra milk.

STEP 5

Bake on the top shelf of the oven for 12-14 mins or until the scones are golden and sound hollow when tapped. Turn the scones onto a clean tea towel. Serve warm or at room temperature.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.