09 August 2008
While talking to a friend at work, I came up with the idea of blueberry scones. I love fruit scones and bluberries are really cheap just now, so I thought why not exchange the raisins for blueberries. Graham loves these scones, he says they have in-built jam. I liked that as a review.
2 cups self-raising flour
120g / 1 stick butter
1 tsp baking powder
1 ½ tsp caster sugar
1 tsp ground mixed spice
1 pinch salt
¾ cup milk
Heat the oven to 220c/425f/GM7 and then flour a baking tray.
Sieve the flour and baking powder into a bowl and rub in the butter, until the mixture resembles fine breadcrumbs (cube the butter and let it soften a little before you rub it in). Sprinkle over the sugar, spice and salt and mix in. Pour the milk in a little at a time and mix through with a knife, until you have a soft dough.
Add the blueberries and knead the dough a little until combined. Flour your work surface, form the dough into a ball and flatten with the flat of your hand. You want the dough to be about 2 cm thick. Cut the dough with a circular cookie cutter or any shape you like really. Circular is traditional, but I cut mine into heart shapes.
Place the scones onto your floured baking tray and brush with a little milk. Bake for 10 – 15 minutes until the scones are golden.
Serve warm with butter and jam.
Makes about 8 scones