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Blueberry scones

Blueberry scones

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Rating: 4 out of 5.24 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • makes 8

These scones are easy as pie. Best enjoyed still warm from the oven and smothered in generous helpings of butter and jam

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal329
fat13g
saturates7g
carbs44g
sugars9g
fibre2g
protein8g
salt0.6g
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Ingredients

Method

  • STEP 1

    Heat oven to 200C/180C fan/ gas 6 and line a baking tray with parchment. To make the scones, put the flour, baking powder, sugar and lemon zest in a large bowl and mix together to combine. Add the butter and use your fingers to rub into the flour until the mixture resembles coarse breadcrumbs (don’t rub too thoroughly; some larger lumps are preferable). Add the blueberries and toss together.

  • STEP 2

    In a small jug, mix together the cream, vanilla and eggs, and pour into the mixture. Use a cutlery knife to stir together until the mixture starts to form a dough. Tip onto the work surface and use your hands to gently knead until the dough just comes together. Lightly flour your work surface and flatten the dough into a disc about 2.5cm thick. Use a sharp knife to cut it into eight triangles.

  • STEP 3

    Transfer the scones to the prepared baking tray. Beat the remaining egg, then lightly brush it over the top of each scone. Bake in the oven for about 20-25 mins or until deep golden brown. Will keep for up to 3 days in an airtight container.

Goes well with

Recipe from Good Food magazine, May 2016

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Overall rating

Rating: 4 out of 5.24 ratings

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