blueberry scones

It's berry season in Sydney and I couldn't go past these blueberries when I saw them in the shop. But what to do with them? While browsing through the Flour and Stone cookbook I spied a photo of some blueberry scones and decided to make a batch adapted from my cream scone recipe.

As there's no rubbing in of butter with this scone recipe, the scones are made in a flash. I barely had time to whip the cream before it was time to take the scones out of the oven.

Here's the recipe for you which makes 12 scones. For all my recipes I use a 250 ml cup and a 20 ml tablespoon. All eggs are 60 gms and I use unsalted butter. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20°C.

Blueberry Scones – makes 12
2 cups self-raising flour
pinch of salt
¼ cup icing sugar, sifted
125g fresh blueberries
125 ml thickened cream
150 ml milk
jam and double cream, to serve

Line a small baking tray with baking paper. Preheat the oven to 220°C. Combine the flour, salt and icing sugar in a large bowl. Stir through the blueberries then pour in the cream and cut in with a broad-bladed butter knife. Mix in the milk to make a soft dough.

Turn the dough out onto a lightly floured surface and pat gently into an oblong about 2.5 cm/1 inch thick. A light touch will ensure fluffy scones. Use a floured 5 cm/2 inch scone cutter to cut out the scones, re-rolling the dough as needed. Place the scones close together on a baking tray lined with baking paper. Lightly glaze the top of each scone with some cream or milk. 

Bake the scones for 20 minutes at 220°C/425°F or until the tops are a golden brown. Take the tray from the oven and wrap the hot scones in a clean tea towel for a few minutes. If you like a crunchy scone, then omit this step.

Serve at room temperature with jam and cream (or butter, if preferred). These are best served the day they're made.

I have a confession to make - I had 2 of the scones slathered with home made blackberry jam and cream for my lunch. The scones were light and fluffy and absolutely delicious. I paid the price later on so the scones have been dispatched to the freezer.

See you all again next week with some more baking from my kitchen.

Bye for now,


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