Blueberry Cream Scones

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Blueberry Cream Scones

Recipe Serves 15

These delicious scones have a light crusty top and are bursting with blueberries. They also team well with a little butter and jam.

Top Tips

Gently rework the dough after the first round of cutting and cut out more scones. It’s important to be light with your hand and not too rough with the dough.

Ingredients

3 cups self-raising flour
1 tsp baking powder
½ tsp salt
75g cold butter, finely diced
1 tbs caster sugar
1 cup Creative Gourmet frozen Blueberries
3/4 cup cream + extra for brushing
½ cup milk
Whipped cream, to serve

Instructions

Preheat oven to 200°C/180°C fan-forced. Line a baking tray with non-stick baking paper.
Sift flour, baking powder and salt into a large bowl. Using your fingertips, rub butter into flour until mixture resembles breadcrumbs. Stir in sugar and frozen blueberries. Make a well in the centre.
Mix cream and milk in a jug. Pour into dry ingredients. Using a flat-bladed knife, mix until a rough dough forms. Turn out onto a lightly floured surface and gently bring dough together. Pat out dough until 3cm thick. Using a 5cm floured cookie cutter, cut out rounds and arrange about 1cm apart on baking tray. Lightly brush with cream. Bake for 20-25 minutes until risen and golden. Remove scones from tray and wrap in a clean tea towel. Serve warm scones with whipped cream.

Per scone: 855kJ, protein 3.5g, total fat 10.7g (sat. fat 6.8g), cholesterol 32.3mg, carbs 23.1g, fibre 1.3g, sodium 361.6mg. GI estimate: high

Recipe Comments & Reviews

This is one of my all-time favourite recipes! Why? Well, the Blueberry Scones are scrumptious and they are easy to transport to work. I just cover one with cling wrap and pop it into my handbag for a quick snack for those times when I get really busy.

Is fantastic this recipe, for breakfast with a cup of tea.

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