I love scones. Mostly I love them plain, as a vehicle for quantities of homemade jam, or occasionally the evocatively named thunder and lightening (treacle and cream), but I’m also partial to a currant scone, and I certainly wouldn’t say no to a classic pumpkin scone, and there were also some great cranberry ones I tried recently… As I said, I love scones!
Despite loving scones I’m generally not a fan of American style scones, which are usually shaped in wedges and tend to be made with much richer doughs containing eggs and cream and quite a bit of sugar, and have a lots of additions – fruit, choc chips, glazes etc.
While these blueberry scones certainly contain eggs, cream and fruit, they have minimal sugar (in fact you could probably leave it out altogether), and the tartness of the berries is a lovely contrast to the buttery dough. They’re lovely for morning or afternoon tea, and you could probably make a case for breakfast too…
Blueberry scone round
Adapted slightly from a Bill Granger recipe
- 250g plain flour
- 1 Tbs caster sugar
- 3 tsp baking powder
- 1/4 tsp salt
- 100g cold unsalted butter
- 2 eggs
- 125 ml cream
- 1 punnet (125g) blueberries (frozen also ok)
Preheat oven to 200C and line a tray with baking paper. Put flour, sugar, and baking powder in a food processor and pulse until combined. Add cubed butter and pulse again until combined to a crumbly mixture with pea sized lumps of butter.
Tip into a medium bowl, making a well in the centre. Add the eggs and cream and stir gently together with a knife, adding the blueberries when half mixed. Use your hands to gently pat together.
Tip the dough onto the lined tray, and pat into a rough circle about 2cm thick. Use the knife to cut into eight wedges. Bake for 15-20 minutes (you may need another five if using frozen blueberries) until rise and golden brown. Cool on a rack for about 10 minutes before serving warm with butter.