Family and Kids

Blueberry Scones

cook 30 mins
  • 250 g (8 oz) self-raising flour, plus extra for dusting
  • pinch of salt
  • 50 g (2 oz) butter
  • 25 g (1 oz) caster sugar
  • 125 g (4 oz) blueberries
  • 2 teaspoons lemon juice
  • 150 ml (1/4 pint) milk, plus extra for brushing
  • honey, to serve
  • Line a baking sheet with baking paper.
  • Place the flour and salt in a bowl and rub in the butter using your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar and blueberries.
  • Mix the lemon juice with the milk and pour over the dry ingredients. Quickly mix using a round-bladed knife to form a soft dough, adding a little extra milk if the dough is too dry. Turn out on to a floured surface and very lightly knead a few times, then shape into a round, patting it out with your hands to about 1.5 cm (3/4 inch) thick.
  • Cut into 6 wedges, place on the baking sheet and brush the tops with milk. Bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 10–12 minutes until well risen and golden.
  • Cool slightly and serve warm, split and spread with honey.
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