These scones are light, buttery and sweet. Perfect for breakfast or your afternoon Tea. Serve these tasty scones with lemon curd and clotted cream. This recipe works as well as a gluten free recipe.
What you need:
1 1/2 cups self rising flour (or gluten free self rising flour)
1 cup fresh bluberries
1/3 cup of unsalted cold butter
1/2 cup heavy cream
1/2 cup granulated sugar
1 1/2 tsp vanilla paste or real vanilla extract
pinch of salt
1 1/4 tsp baking powder ( gluten free if needed)
1 egg yolk
Add and mix all the dry ingredients in a large bowl. Add your butter to the dry ingredients. Now quickly rub your cold butter into the flour, so that it will have a bread crumb or sand like consistency. Add the blueberries to your butter crumbs. Now with a wooden spoon stir in your heavy cream, carfully not to over mix it. You want a nice soft dough. Let the dough rest for 10-15 in the fridge. Meanwhile preheat the oven to 220C or 420F . Take a baking sheet and lay it out with parchment paper. Butter the parchment paper slightly. Take out your dough and form it into a circle (about 20 cm wide, and 3-4 cm high) on a slightly dusted surface ( use your self rising flour here, cause that is what we work with). Cut out with a sharp long knife,equal triangles and set the scones on our prepared butterd sheet. Now egg wash the scones (only on top) with the egg yolk. Bake them for 10-13 min ( depending on your oven) until they are golden. Sterve warm.