These delicious scones have a light crusty top and are bursting with blueberries. They also team well with a little butter and jam
Ingredients
3 cups self-raising flour
1 tsp baking powder
1/2 tsp salt
75g cold butter, finely diced
1 tbs caster sugar
1 cup Creative Gourmet frozen Blueberries
3/4 cup cream + extra for brushing
1/2 cup milk
Whipped cream, to serve
Method
Preheat oven to 200°C/180°C fan-forced Line a baking tray with non-stick baking paper
Sift flour, baking powder and salt into a large bowl. Using your fingertips, rub butter into flour until mixture resembles breadcrumbs. Stir in sugar and frozen blueberries. Make a well in the centre
Mix cream and milk in a jug. Pour into dry ingredients Using a flat-bladed knife, mix until a rough dough forms. Turn out onto a lightly floured surface and gently bring dough together. Pat out dough until 3cm thick
Using a 5cm floured cookie cutter, cut out rounds and arrange about 1cm apart on baking tray. Lightly brush with cream
Bake for 20-25 minutes until risen and golden. Remove scones from tray and wrap in a clean tea towel Serve warm scones with whipped cream
Tips & Hints
Gently rework the dough after the first round of cutting and cut out more scones. It’s important to be light with your hand and not too rough with the dough.