Makes 8 wedges.


  • 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


  • 1.

    Preheat the oven to 200°C (400°F/Gas 6) and line a baking tray with baking paper.

  • 2.

    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

  • 3.

    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).

  • 4.

    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.

Nutritional information

Nutritional analysis per serving (54 servings)

  • Energy 527kj
  • Fat Total 3g
  • Saturated Fat 1g
  • Protein 14g
  • Carbohydrate 107g
  • Sugar 5g
  • Sodium 32mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Recipe from Holiday by Bill Granger, published by Murdoch Books.

© William Granger 2008

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Posted by Cristina19Report
I didn´t have cream so I mixed some cream cheese with milk and turned great....
Posted by Cristina19Report
They are just them...I added a little bit of more sugar....
Posted by MZ8Report
I am saving this one for when we go camping. As shown on the show, it would be great in the camp-oven.
Posted by Ir3n3Report
Brilliant recipe. Thank you Bill. I had no cream so substituted cream for light sour cream and it was lovely. Some liquid oozed out during baking, but it was OK. (",).