You will need:
225g Self Raising Flour
1tsp Baking powder
2tbsp Caster Sugar
50g Butter (cubed)
1 Egg
75ml Milk
150g Blueberries
Method:
In a jug, add your egg to your milk and mix well.
In a seperate bowl, mix together your baking powder, sugar and self raising flour.
Then add the cubed butter and using your fingertips pressing into the flour so it looks like breadcrumbs.
Then add the blueberries and mix until coated.
Then add your wet ingredients to your dry a bit at a time, mixing in between. You want a slightly wet dough in the end, so you won't need all of the egg and milk mix. We will use the leftover milk and egg mix later, so keep hold of it.
Flour your work surface, and kneed the dough a little to bring it together. Don't kneed too much however as the key with scones is handle as little as possible.
Then roll out to about 2 cm thick. Then using a 5cm scalloped cutter cut out the scones and transfer to a baking tray lined with baking paper. Making sure to keep space in between each scone as they will expand. You can bring together any leftover dough and roll out again, try not to do this more than twice though.
Then use the leftover egg and milk mixture to brush the tops of the scones.
Then bake in a preheated oven at Gas 7, 220C, 200 fan for 12 to 15 minutes, until they are risen and golden on top.
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