I like using blueberries. I love the way their colour bleeds into any mixture giving a marbled or stained effect. They also bring moisture and have a nice flavour, but they sometimes benefit from an accompanying ingredient. I’ve often paired them with lemon or white chocolate. But in these scones, they “go solo” and they’re fine: colour, texture, flavour; they tick all the boxes.

Makes: 12 scones, if using a 6cm cutter

Level: Easy

Time: Preparation 30 – 40 minutes then 15 – 18 minutes baking

Need: Just basics – a large bowl, a 6cm cutter, two baking trays, wooden spoon etcetera.

Ingredients

500g strong white bread flour
30g Baking powder
¼ tsp fine salt
75g Caster sugar
75g cold butter, in small pieces
275ml – 300ml buttermilk (or use normal milk)
1 medium egg, beaten (¾ in the mixture, ¼ for glazing)
125g blueberries (fresh or frozen)

Method

1. Line and lightly flour two baking trays. Preheat oven to 220°C / 200°fan / 425°F / Gas 8.

2. Put the flour, baking powder, salt and sugar into a large bowl and mix well.

3. Rub in the cold butter until it becomes breadcrumb consistency.

4. Mix in ¾ of the egg and the cold buttermilk or milk.

5. Stir in the blueberries. Mix briefly and bring together without kneading.

6. Tip the mixture onto a lightly floured surface. Roll out to about 1.5” thickness. Cut out scones and place on the floured baking sheets. (Flour the cutter each time and avoid twisting it when cutting.)

7. Brush the scones with the remaining beaten egg.

8. Bake for about 16 – 18 minutes. (I bake them for 9 minutes then swap the trays onto different shelves and turn them around, then bake for further 8 – 9 minutes baking. Some people might frown on this; you’re not supposed to open the oven door …. etcetera, but if you’re fast it’s OK and you get an even bake.)

9. Place on a wire rack and try hard not to eat them until they cool.

Another option is to add in some lemon zest and a little lemon juice when mixing the dough. This adds a slight tang to the final taste. It’s what I did recently when we had lots of visitors for our village open gardens afternoon. I served them with jam and cream; they didn’t last very long.

I hope you enjoy baking and eating these scones. For more scone recipes click here.If you’d like to make a comment or ask a question please do, via the contact page, or have a look at the rest of my site for lots of other great sweet and savoury recipes.

Here are some more of my scones that you might like to try:

Cherry and Walnut Rustic Scones