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Blueberry Scones

Yields1 Serving

A modern take on the classic blueberry scone

 445 g (3 1/2 cups) self-raising flour
 2 teaspoons baking powder
 75 g (1/3 cup) caster sugar
 250 ml (1 cup) milk
 80 g unsalted butter, melted
 120 ml (1/2 cup) cream
 150 g (1 cup) frozen fresh blueberries
 Jam, to serve
 Whipped cream, to serve
1

Preheat oven to 180°C. Place baking paper onto oven tray and set aside.

2

In a large bowl place flour, baking powder and caster sugar. Using a whisk, combine thoroughly.

3

Pour milk, butter and cream into a separate, medium sized bowl. Lightly whisk together and pour into dry mixture. Add frozen blueberries.

4

Using a spatula lightly incorporate mixture and turn out onto floured surface. Using your hands, gently knead the dough together.

5

Lightly flour a rolling pin and roll out dough to approximately 2cm thickness. Using a 6cm cookie cutter, cut out 12 scones. Place onto prepared tray and bake in oven for 15 minutes or until slightly golden.

6

Remove from oven and place on a cooling rack. Cool slightly before serving with jam and cream.

Nutrition Facts

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