Blueberry Breakfast Scones

Name: Blueberry Breakfast Scones
Ingredients: 2 cups all-purpose flour, plus more as needed; 1 tablespoon caster sugar (superfine); 3 teaspoons baking powder; 1 pinch salt; 3 1/2 ounces unsalted butter, chilled and cubed (7 Tblsp); 2 eggs, lightly whisked, plus 1 egg beaten with 1 Tblsp. milk, for glazing; 1/2 cup heavy cream; 1/2 cup fresh blueberries or 1/2 cup frozen blueberries, tossed lightly in flour

8 ingredients

4 steps

Ingredients

2 cups all-purpose flour, plus more as needed
1 tablespoon caster sugar (superfine)
3 teaspoons baking powder
1 pinch salt
3 1/2 ounces unsalted butter, chilled and cubed (7 Tblsp)
2 eggs, lightly whisked, plus 1 egg beaten with 1 Tblsp. milk, for glazing
1/2 cup heavy cream
1/2 cup fresh blueberries or 1/2 cup frozen blueberries, tossed lightly in flour

Directions

1

Preheat an oven to 400*.
2

Line a baking tray with parchment paper.
3

Pulse the flour, sugar, baking powder and salt in a food processor, until fully combined. Add the butter and continue pulsing until it is roughly combined. There will still be lumps of butter. Tip the mixture into a bowl, and stir in the eggs and cream with a knife. Gently mix in the blueberries with your hands.
4

Turn the dough out onto a lightly floured surface and press it into a 6 x 6-inch square. Cut the pastry into quarters, then halve each quarter. Place the scones onto the prepared baking tray and brush with the egg and milk glaze. Bake for 15-20 minutes, or until golden. Serve warm with butter, if you like.