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Blueberry Scones

A favourite treat that goes great with a cup of tea and some clotted cream. Sharing my secret for making these light flakey and delicious.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast, Dessert
Keyword: dessert, Vegetarian
Servings: 8 scones

Ingredients

  • 3 cup flour (either a mix of half whole wheat and plain, or just plain white)
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 cup sugar
  • 1/2 tsp salt
  • 1 cup cold butter (unsalted)
  • 1 tbsp lemon zest (from about 1 lemon)
  • 1 /3 cup blueberries
  • 1 cup whipping cream (plus a few tablespoons extra for the topping)

Instructions

  • Preheat oven to 400*F (200*C). Line a baking tray with parchment paper.
  • The secret to making these light and flakey is using cold ingredients. So make sure the butter and cream are well chilled before starting.
  • In a large bowl, mix the flour, baking powder, baking soda, sugar and salt.
  • Grate the chilled butter using a coarse grater into the flour mixture (This will also help keep the pastry light and flakey).
  • Add the butter and lightly mix with your hands till the flour coats all the butter. Don't over mix as this will start to warm the dough and melt the butter. 
  • Add the lemon zest and cream. Mix until just combined. If you find the dough is not sticking together add a tablespoon of water at a time till it starts to stick together. 
  • On a lightly floured surface, separate the dough into 2 balls. Flatten out one ball of dough to about 1 inch thick circle. Spread the blueberries on this dough disk. Now flatten the other dough ball into a disk and place this on top of the other dough disk with blueberries. Lightly press down so the blue berries are sandwiched in the middle of the dough. 
  • Using a sharp knife, cut the dough like a pizza into triangles. (You will likely cut into some blueberries so make sure your knife is sharp!)
  • Place the dough triangles on the parchment lined baking sheet leaving about an inch between them. Using a pastry brush, lightly brush some cream on top of each scone.
  • Bake for 18-20 mins till golden brown on top.

Notes

Best served warm or toasted with a dollop of clotted cream on top and a cup of tea!