November is a great time to pull out traditional baking recipes. Homemade scones are delicious baked fresh and with the addition of organic fruit they are taken to the next level. Mix antioxidant rich organic blueberries gently into the dough, when baked they become oozy and almost self jamming in the scone.
Scones are one of those bakes that are made to be shared over steamy cups of tea. We hope you find a friend to share these with some time soon.
Lou x
PS – add a grating of orange or lemon zest to the dough if you fancy.
Ingredients: Makes 8
- 400g self raising flour (or plain flour with 2 heaped teaspoons baking powder mixed)
- 2 tablespoons sugar
- 400g self raising flour (or plain flour with 2 heaped teaspoons baking powder mixed)
- 2 tablespoons sugar
- 100g butter at room temperature
- 2 eggs
- 170ml (do not add all the liquid at once, you may not need it)
- 125g fresh blueberries
- 1 egg beaten to glaze
Method:
Step 1: Preheat the oven 180ºC fan. Line a baking tray with parchment paper.
Measure the flour and sugar into a mixing bowl, stir. Add the butter and rub it into the flour with our fingertips until it resembles sand. Stir in the blueberries.
Step 2: Crack the eggs into a measuring jug and pour in the milk. Whisk well.
Pour enough of the milk and egg liquid into the flour and stir with a fork until the dough starts to come together, you may not need all the liquid. Flour your hands lightly and work the dough into a round shape, being careful not to burst the blueberries. Turn it out onto the baking tray, and gently push down.
Step 3: Using a large knife dipped in flour, cut the dough round in half, then quarters and then eights. Pull the scones apart and spread them out on the baking tray. Tip: dipping the knife in flour will stop the dough from sticking.
Brush with the beaten egg.
Step 4: Bake for 20-25 minutes until cooked through.
