Blueberries punctuate these delicious scones, which are just perfect fresh from the oven with butter, or cooled with clotted cream and a dollop of blueberry jam.
- 260g plain flour
- 150g blueberries + 1 tbsp. plain flour
- 85g butter, chilled
- 70g caster sugar
- 1 egg
- 120ml milk
- 1 tbsp. baking powder
- 1 tsp. vanilla extract
- Pinch salt
- 1 beaten egg to glaze
Preheat oven to 200C. Line a baking tray.
Whisk together the flour, sugar, baking powder and salt. Whisk together egg, vanilla and milk. Rub the chilled butter into the dry mix until it resembles coarse breadcrumbs, then gradually add the wet mix and stir until it forms a loose dough. Fold in the blueberries and divide into 8. Drop onto the baking tray.
Brush with beaten egg and bake for 18-20 minutes or until golden on top and cooked through. Cool on a wire rack.