The weather is improving and there’s nothing I like better than afternoon tea in the sun. In my mind you can’t have a summer tea without scones with jam and cream, but that doesn’t mean your scones have to be traditional or plain. I created this brand new Blueberry and Hazelnut Scone Recipe and it’s really tasty topped with blueberry jam and lashings of whipped cream!
What You’ll Need
250g/ 9oz Self Raising Flour
30g/ 1oz Butter (softened)
85g/ 3oz Caster Sugar
30g/ 1oz Blueberries
30g/ 10z Chopped Hazelnuts
Preheat the oven to 220C/ 425F/ Gas Mark 7. Rub together the butter and flour, then mix in the sugar and blueberries.
In a measuring jug combine the milk and egg using a small whisk or fork.
Make a well in the centre of the flour mixture and pour in the liquid from the jug. Reserve a little of the milk mixture to glaze the scones before baking later.
Using your hands bring together the ingredients to make a dough, if you find it too sticky then add a little flour until you reach the desired consistency. Don’t worry if you ‘pop’ some of the blueberries this will add colour to your finished scones, in fact I pop them on purpose 🙂
Turn the dough out onto a floured surface and knead lightly. Using a rolling pin roll into a round about 2cm thick. Cut into scone shapes using a round cutter (or alternatively you can cut into squares using a sharp knife).
Place the scones onto a lined baking tray. Pop them into the fridge for 20 minutes. Finally glaze the scones with the left over milk mixture and bake for 10-12 minutes.
Serve with blueberry jam or compote and oodles of whipped or clotted cream 🙂
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