Blueberry Scones
Your classic British scone but with a fruity twist. Blueberry Scones are the new taste of summer!
Servings: 10
Ingredients
- 450 g Self-raising Flour
- Pinch of Salt
- 2 tsp Baking Powder
- 50 g Butter or Block Margarine
- 50 g Caster Sugar (Superfine Sugar)
- 125 g Blueberries fresh or frozen
- 200 ml Milk
- 100 ml Plain Yoghurt dairy, soya, coconut...
Instructions
- Pre-heat your oven to 220°c (200°c for fan assisted oven, Gas Mark 7 or 425°F). Grease two baking sheets with a little butter and set aside.
- Sift the flour, salt and baking powder into a large bowl, holding the sift up to allow some air into them. Gently stir in the sugar.
- Using the tips of your fingers, rub in the margarine/butter to the dry ingredients, again lifting as you do to allow air in. Continue until you have a sandy consistency.
- Stir in the blueberries and create a well in the middle. Whisk the milk and yoghurt together before pouring into the well. Using your hands, gently bring the ingredients together to form a soft, slightly sticky dough.
- Turn out onto a floured work surface and gently knead together, before stretching the dough to about 2-3cm thickness.
- Using a cookie cutter of your choice, cut your scones out and place them onto your pre-greased baking sheets. The smaller your cutter the more scones you will get. Reform and stretch the dough as required to use all of the dough.
- Leave your scones to rest on the tray for about 10 minutes before brushing the tops with some extra milk.
- Bake in your pre-heated oven for 10 minutes. If you are making smaller scones, keep a close eye on them as you may need to reduce the baking time to suit.
- Once cool enough to touch, transfer to a wire rack to cool completely or enjoy whilst still warm.