Open Saffron & Blueberry Scones

prep 15 mins, plus cooling cook 10 mins
  • 40 g (1½ oz) chilled unsalted butter, diced, plus extra for greasing
  • about 150 ml (¼ pint) milk
  • ½ teaspoon saffron strands
  • 225 g (7½ oz) self-raising flour, plus extra for dusting
  • 1 teaspoon baking powder
  • 200 g (7 oz) clotted cream
  • 125 g (4 oz) blueberries
  • vanilla sugar (see page 168), to sprinkle

Grease a baking sheet.

Heat half the milk in a small saucepan. Crumble in the saffron strands and remove from the heat. Leave to cool.

Sift the flour and baking powder into a food processor and add the butter. Blend until the mixture resembles breadcrumbs. Add the saffron milk and most of the remaining milk and blend briefly to make a soft dough, adding a little more milk if the dough feels dry.

Turn out onto a lightly floured surface and roll out to 1.5 cm (¾ inch) thick. Cut into 16 squares using a 3 cm (1¼ inch) cutter, rerolling the trimmings as necessary, and place on the baking sheet.

Bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 8–10 minutes until risen and pale golden. Transfer to a wire rack to cool.

Split the scones in half and spread the cut sides with clotted cream. Pile the blueberries on top and serve sprinkled with vanilla sugar.

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