Makes 8 wedges.
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.
Nutritional analysis per serving (54 servings)
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.
Recipe from Holiday by Bill Granger, published by Murdoch Books.
© William Granger 2008
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