Blueberry Scones
An unmistakable classic with juicy bursts of fresh blueberries
10 ingredients
Prep 20
Cooking 10-13 minutes
Serves 6-8 people
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Ingredients
- 250g plain flour
- 50g caster sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 50g cold diced butter
- 1 egg
- 230g blueberries
- Zest of 1 lemon
- A hearty spoonful of Rodda's Cornish clotted cream
- 1 teaspoon milk
Method
- Preheat the oven to 200C, Gas Mark 7, and lightly grease a baking tray
- Whisk together flour, sugar, baking powder, and salt
- Add the diced butter then work into the flour mixture using the rubbing in method
- Stir in blueberries and lemon zest
- In another bowl, whisk together clotted cream and egg
- Pour over flour mixture and mix with hands
- Turn dough out onto a lightly floured surface then knead and shape
- Roll into a 2cm thick circle
- Cut shapes out with a pastry cutter and place onto the baking tray
- Brush with milk
- Bake in the oven for 10-13 minutes until risen and golden brown
- Remove and cool on a wire tray
- Top with your favourite jam and Rodda’s Cornish clotted cream
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