Blueberry Scones
Classic buttery, light scones recipe filled with juicy blueberries.
Equipment
- Large mixing bowl
- Dough scraper
- Rolling Pin
- Large round pastry cutters
- Flat baking trays
- Pastry brush
Ingredients
- 450 grams plain flour
- 120 grams caster sugar
- 10 grams baking powder
- 120 grams butter soft, room temp
- 2 whole eggs
- 150 ml buttermilk
- 200 grams blueberries frozen
- egg wash
Instructions
- Preheat oven to 200°c (400°f), or 190°c(380°f) if fan assisted.
- Grease and line the flat baking trays. Prepare the egg wash by mixing together one egg and a table spoon of milk. Weigh out all the ingredients before you start mixing the dough.
- In a large mixing bowl, add the flour, sugar and baking powder.
- Next add the soft butter and with your hands, rub it together with the flour until it resembles breadcrumbs.
- Next add the eggs and buttermilk and mix until just barely combined (bits of flour on the bottom of the bowl is fine).
- Scrape out all the dough to a lightly floured surface and pat down slightly.
- Sprinkle half of the frozen blueberries onto the dough. Fold the dough up, one third at a time, as if laminating puff pastry.
- Roll out the dough again and repeat the last step.
- Roll out dough to cutting size. You want them very thick, almost the same height as the pastry cutter.
- Lightly flour the pastry cutter and cut the scones out and place them on flat baking trays with plenty of space in between.
- Gently press together any leftover dough and cut to use up all the dough.
- Egg wash the top of the scones lightly and bake for 25-30 minutes, ensuring you turn the tray around halfway through cooking.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.