Berry scones

Got friends coming over in the weekend, or do you have an event you need to bring a plate to? Don’t just make normal scones, these blueberry scones are a step above and are melt in your mouth delicious.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 tablespoon grated orange zest
• 110g cold unsalted butter, grated
• 1 large egg, lightly beaten
• 1/2 cup cold cream
• 1 cup blueberries, fresh or frozen
• extra cream for brushing the tops
• raw sugar for sprinkling the tops

Method:

Preheat your oven to 200 C.

In the bowl mix 2 cups of flour, 1/2 cup sugar, the baking powder, orange zest, and salt. Add the cold butter. Using your hands break up the butter and rub together with the flour. Mix until it looks like breadcrumbs.

Combine the egg and cream and slowly pour into the flour and butter mixture mixing all the time. Mix until just blended. The dough will look lumpy.  Add the blueberries to the dough, and fold gently until combined.

Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn’t stick.

Cut the dough into 4cm squares or use a cookie cutter and make round scones.

Brush the tops of the scones with cream, sprinkle with sugar and bake for 20 minutes, until the insides are fully baked. The scones will be firm to the touch.

Serve warm with butter.