SCONE - Blueberry Breakfast Scones

By Aemelia

Ingredients

• 250 g (9 oz/2 cups) plain (all-purpose) flour
• 1 tablespoon caster (superfine) sugar
• 3 teaspoons baking powder
• A pinch of salt
• 100 g (31/2 oz) cold unsalted butter, cubed
• 2 eggs, lightly beaten
• 125 ml (4 fl oz/1/2 cup) cream
• 85 g (3 oz/1/2 cup) blueberries, frozen or fresh, tossed in a little flour (i used raspberry)
• 1 egg, mixed with 1 tablespoon milk, for glazing (i used cream and top with sugar)

Details

Adapted from bisousatoi.com

Preparation

Step 1

Preheat the oven to 200°C (400°F/Gas 6) and line a baking tray with baking paper.
Pulse the flour, sugar, baking powder and salt in a food processor until combined. Add the butter and pulse until it is roughly combined (there will still be lumps of butter). Tip into a bowl
and mix in the eggs and cream with a knife. Gently mix in the blueberries with your hands (tossing them in a bit of flour first prevents them all sinking to the bottom of the dough).
Turn the dough onto a lightly floured surface and press into a 15 cm (6 inch) square. Cut into quarters and then cut each quarter in half. Place on the baking tray and brush with the egg and milk glaze. Bake for 15–20 minutes or until golden.