Blueberry Breakfast Scones

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 2 cups all-purpose flour, plus more as needed
• 1 tablespoon caster sugar (superfine)
• 3 teaspoons baking powder
• 1 pinch salt
• 3 1/2 ounces unsalted butter, chilled and cubed (7 tblsp)
• 2 eggs, lightly whisked, plus 1 egg beaten with 1 tblsp. milk, for glazing
• 1/2 cup heavy cream
• 1/2 cup fresh blueberries or 1/2 cup frozen blueberries, tossed lightly in flour

Recipe

• 1 preheat an oven to 400*.
• 2 line a baking tray with parchment paper.
• 3 pulse the flour, sugar, baking powder and salt in a food processor, until fully combined. add the butter and continue pulsing until it is roughly combined. there will still be lumps of butter. tip the mixture into a bowl, and stir in the eggs and cream with a knife. gently mix in the blueberries with your hands.
• 4 turn the dough out onto a lightly floured surface and press it into a 6 x 6-inch square. cut the pastry into quarters, then halve each quarter. place the scones onto the prepared 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.