Blueberry breakfast scones
Recipe by Bill Granger from BILL'S HOLIDAY
Makes 8 wedges.
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
- 1 egg, mixed with 1 tablespoon milk, for glazing
Method
- 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. Serve warm, with butter if you like.
Notes & Tips
Recipe from Holiday by Bill Granger, published by Murdoch Books. © William Granger 2008
