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blueberry scones on a lilac plate
cookingwithmykids

Blueberry scones

Blueberry scones are a delicious fruity twist on a classic British recipe. The little bursts of blueberry add some lovely sweetness to a regular plain scone making these the perfect treat for any afternoon tea.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12
Course: Afternoon tea, Snack
Cuisine: British
Calories: 213
Ingredients Equipment Method

Ingredients
  

  • 450 g (3 ½ cups) self raising flour
  • 2 teaspoons baking powder
  • a pinch of salt
  • 100 g (½ cups) butter
  • 50 g (¼ cups) caster sugar
  • 2 eggs
  • 150 ml (½ cups) milk
  • 150 g blueberries

Equipment

  • Digital scales
  • Mixing bowl
  • Measuring cups
  • measuring spoons
  • Measuring jug
  • Wooden spoons
  • baking tray
  • Pastry brush
  • Wire rack

Method
 

  1. Preheat your oven to 180C / 170C Fan / 350F and line one or two baking trays/sheets with baking or parchment paper
Rub the butter and flour together
  1. Measure out the flour, and butter. Cut the butter into small pieces, then add it all to a mixing bowl.
    Using your fingertips rub the butter and flour together until the mixture resembles fine breadcrumbs.
Add the remaining dry ingredients
  1. Measure the sugar, baking powder, salt and blueberries, add them to your mixing bowl then stir them in. When adding the baking powder and salt, make sure you use your finger to level the teaspoon so you add just the right amount.
Add the eggs and milk
  1. Next, measure out the milk. If you have digital scales, using the ml setting will give you the most accurate measurement. If you don't, a measuring jug will also do the job for you.
  2. Crack the eggs into a small bowl (just in case any shell goes in.)
    Add the eggs to the milk and whisk them both together.
  3. Pour the milk/egg mixture into your mixing bowl, leaving about a tablespoons worth behind to use later. Start using a table knife or metal spoon to stir everything together. Once it starts coming together, use your hands to bring it all together in a ball.
Make the blueberry scones
  1. Take the ball of scone dough and pat it down until it is about 2.5cm (1 inch) thick. Don't use a rolling pin as this can affect how the scones will rise in the oven.
  2. Use a 5-6cm (2 inch) circular cutter or, if you don't have cutters, a glass, to cut the scones out, then place them onto your prepared baking sheet(s). You can use a different sized cutter if you prefer to have fewer larger scones for example, but you may have to adjust the cooking time up a little.
    Once you've cut out as many scones as you can, bring the scraps of dough back together, pat them down again then cut out more scones. Repeat these steps until you've used up all the scone dough.
  3. Lastly, brush a little of the remaining egg/milk mixture over the top of each scone, being sure not to brush down the sides as well.
Bake the blueberry scones
  1. Bake the scones in the oven for 15-20 minutes (or slightly longer if you have made bigger ones). They’re ready when they are well risen and have turned a nice golden colour.
    Remove them from the oven and leave them on the baking tray to cool for a few minutes before putting them on wire rack to cool completely.