Bluberry Breakfast Scones
I loveeeeeeeeeeee scones especially the creamy buttery type! Decided to gv chef Bill Granger's recipe a go this time round... wonderful recipe.. wonderful taste.... wonderful smell... be warned tho.. the dough turned out to be rather wet and sticky... gv it a good pat with a dash of flour.. cut ur dough into 8 wedges and bake it.. yummyyyyyy!! watch his video
250 g (9 oz/2 cups) plain (all-purpose) flour
1 tablespoon caster (superfine) sugar
3 teaspoons baking powder
A pinch of salt
100 g (31/2 oz) cold unsalted butter, cubed
2 eggs, lightly beaten
125 ml (4 fl oz/1/2 cup) cream
85 g (3 oz/1/2 cup) blueberries, frozen or fresh, tossed in a little flour (i used raspberry)
1 egg, mixed with 1 tablespoon milk, for glazing (i used cream and top with sugar)
Preheat the oven to 200°C (400°F/Gas 6) and line a baking tray with baking paper.
Pulse the flour, sugar, baking powder and salt in a food processor until combined. Add the butter and pulse until it is roughly combined (there will still be lumps of butter). Tip into a bowl
and mix in the eggs and cream with a knife. Gently mix in the blueberries with your hands (tossing them in a bit of flour first prevents them all sinking to the bottom of the dough).
Turn the dough onto a lightly floured surface and press into a 15 cm (6 inch) square. Cut into quarters and then cut each quarter in half. Place on the baking tray and brush with the egg and milk glaze. Bake for 15–20 minutes or until golden.
Serve warm, with butter if you like.