Blueberry Cream Scones

Prep: 10 Minutes

Cook: 15 - 20 Minutes

Makes: Approx 9

Difficulty:

Cuisine:

Saved:

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These delicious scones have a light crusty top and are bursting with blueberries. They also team well with a little butter and jam

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Blueberry Cream Scones

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.