Blueberry Scones
Your classic British scone but with a fruity twist. Blueberry Scones are the new taste of summer!
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Servings: 10
INGREDIENTS
- 450 g Self-raising Flour (see Self-raising Flour note below)
- Pinch of Salt
- 2 tsp Baking Powder
- 50 g Block Margarine or Butter (cold; cubed)
- 50 g Caster 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.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.
NOTES
Self-raising Flour:
Don’t have self-raising flour? For this recipe, simply whisk together 450g (3⅓ cups) plain flour and 6 teaspoons baking powder instead (or 8 teaspoons of baking powder in total once you include the additional 2 teaspoons the recipe also calls for). If you bake regularly, you can also make a larger batch to keep in your baking cupboard. For full instructions, cup conversions and answers to common questions, see my Self-raising Flour Ingredient Guide.Storage:
Blueberry Scones are best enjoyed the day they are baked, but they can be stored in an airtight container for a few days. You can also reheat them (in the microwave or toaster) to bring them back to life a little.Freezing:
Scones freeze very well. Pop them into a freezer bag and remove them one at a time, as required. Allow them to come to room temperature before serving. You can also reheat them (in the microwave or toaster) to bring them back to life a little.Tried this recipe?
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