These scones are easy as pie. Best enjoyed still warm from the oven and smothered in generous helpings of butter and jam
Prep:15 mins
makes 8
370g self-raising flour, plus extra for dusting1 tsp baking powder40g golden caster sugarzest 1 large lemon80g unsalted butter, chilled and diced300g blueberries100ml single cream1 tsp vanilla extract2 large eggs, plus 1 for glazing
STEP 1Heat oven to 200C/180C fan/ gas 6 and line a baking tray with parchment. To make the scones, put the flour, baking powder, sugar and lemon zest in a large bowl and mix together to combine. Add the butter and use your fingers to rub into the flour until the mixture resembles coarse breadcrumbs (don’t rub too thoroughly; some larger lumps are preferable). Add the blueberries and toss together.STEP 2In a small jug, mix together the cream, vanilla and eggs, and pour into the mixture. Use a cutlery knife to stir together until the mixture starts to form a dough. Tip onto the work surface and use your hands to gently knead until the dough just comes together. Lightly flour your work surface and flatten the dough into a disc about 2.5cm thick. Use a sharp knife to cut it into eight triangles.STEP 3Transfer the scones to the prepared baking tray. Beat the remaining egg, then lightly brush it over the top of each scone. Bake in the oven for about 20-25 mins or until deep golden brown. Will keep for up to 3 days in an airtight container.
