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Farmhouse Blueberry Scones

Rich & flaky, blueberry scones, sprinkled with cinnamon sugar & served with lashings of butter, blueberry jam & freshly whipped cream
Servings: 8

Ingredients

Scones

  • ½ teaspoon butter
  • ½ teaspoon standard flour
  • 3 medium-large I used size 7's
  • ¾ cup / 190 ml fresh cream
  • 3 cups / 300 g standard flour
  • ¼ cup / 55 g castor sugar
  • 4 teaspoons baking powder
  • ¼ teaspoon salt
  • 150 g butter
  • ¾ cup / 100 g fresh or frozen blueberries
  • 1 tablespoon milk

Cinnamon Sugar

  • 2 teaspoons castor sugar
  • ½ teaspoon ground cinnamon

Instructions

Scones

  • Place a sheet of baking paper on an oven tray, grease it with the ½ teaspoon of butter and then sprinkle the ½ teaspoon of flour lightly over the butter.
  • Add the eggs and the cream to a medium-sized bowl and whisk them together until they're well blended. Set aside.
  • Place an oven rack just above the centre of the oven and turn it to 170°C fan-bake oven or 190°C conventional oven, on bake.
  • In a large bowl, place the flour, castor sugar, baking powder and salt and stir it all together.
  • Retrieve the butter from the fridge and using a cheese grater, grate it into the bowl, on top of the dry ingredients.
  • Using a pastry cutter or your fingertips to rub the butter into the drys, until it resembles little bread crumbs.
  • Make a ‘well’ in the centre of the ‘crumbs’ and add to it, the blueberries, along with the eggs and cream mixture.
  • Fold it all together with a very large spoon.
  • Tip out the scone dough (including any crumbs or excess flouonto a clean, dry bench.
  • Using clean, dry hands, form the dough into a rough ball.
  • Place the ball onto the prepared oven tray and gently flatten it out (without pressing down too harinto a 20 cm circle.
  • Cut the circle into 6 or 8 wedges and then pull each one out a little, leaving a 2 –3 cm gap between them.
  • Use a pastry brush to brush the tops all over with the tablespoon of milk.
  • Bake for 30 minutes (6 larger) or 25 minutes (8 medium-size), or until a sharp knife pierced into the centre, comes out clean.
  • Slide the scones (still on the paper) onto an oven rack to cool.

Cinnamon Sugar

  • Stir together the castor sugar and the cinnamon. Before moving them from the tray, sprinkle it over the tops of the scones. 
  • Best served warm or at room temperature, spread with butter and served with whipped cream, blueberry jam, or marmalade. Lemon, lime or orange curd makes a delicious addition (especially if you've added citrus zest).
  • Best eaten on the day.