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.
Makes1616
Cook time15 mins15 minutes
Prep time10 mins10 minutes
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
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
