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Classic Blueberry Scones with Summer Fruits

A batch of homemade blueberry scones will make the prettiest addition to an afternoon tea in the garden, especially when served with fresh, plump berries, lashings of your favourite butter or cream, and an extra helping of summery fruit. Don’t forget our delicious jams and preserves, either!

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What you'll need

  • 110g unsalted butter, frozen (plus 2tbsps for brushing)
  • 180g blueberries
  • 1 large egg
  • 120ml heavy cream
  • 2 1/2tsps baking powder
  • 250g plain flour
  • 100g granulated sugar
  • A pinch of salt
  • 1tsp vanilla extract

How to make

  1. Preheat the oven to 200 degrees.
  2. In a large mixing bowl, quickly whisk together the flour, sugar, baking powder and salt.
  3. Grate the frozen butter into the mix, and ‘crumb’ together with your fingers until a breadcrumb-like texture is achieved.
  4. In another mixing bowl, whisk together the cream, egg, and vanilla extract, fold this into the first mixture, then stir in the blueberries.
  5. On a floured surface, work the mixture together into a dough.
  6. Divide the dough into ten pieces and set on a lined baking tray.
  7. Brush the top of the scones with a small amount of melted butter.
  8. Bake for 20 to 30 minutes until golden brown, then serve with double cream and extra blueberries.

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