Blueberry Breakfast Scones |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This comes from William Granger. 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.
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