Blueberry Scones Recipe
By Jael Davison, Catering Assistant
- 300 g self-raising flour
- 1 tsp cinnamon
- 55 g castor sugar
- Pinch of salt
- 1tsp baking powder
- 50 g butter
- 75 g fresh or frozen blueberries
- 60ml/4tbsp sour cream or natural yoghurt
- 125ml milk, approximately
Preheat oven to 220c/450f/gas6.
Sift flour, cinnamon, baking powder, salt and sugar into a medium bowl, rub in butter.
Add berries and sour cream/yoghurt, then stir in enough milk to give a soft, sticky dough.
Turn out onto a floured surface and knead lightly till smooth. Don’t overwork the dough or the results will be a chewy scone. Press or roll the dough till about 2 cm thick, using a 5cm cutter. You should get 12 scones.
Place on a baking sheet lined with baking parchment or grease and flour it.
Bake for about 15 mins.
Once cool, split and serve with blueberry jam and clotted cream, just butter, or however you like it. Enjoy!
Hints and tips
It’s not always easy to find clotted cream. Mascarpone cheese makes a luxurious substitute.
If using frozen blueberries, don’t let them defrost as they will be too wet and make the dough all soggy.