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Blueberry and clotted cream scones recipe

8 ratings

Afternoon tea wouldn't be complete without a batch of buttery scones. This simple scone recipe uses rich clotted cream and juicy blueberries in the scones themselves, for an irresistible afternoon treat. See method

Serves 6
10mins to prepare, 12mins to cook
435 calories / serving
Vegetarian

Ingredients

250g self-raising flour
¼ tsp baking powder
25g butter, diced
25g caster sugar
1 x 227g pot clotted cream
85g blueberries
150ml milk
jam and more berries to serve, optional

No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

Energy
1810kj
435kcal 22%
Fat
29g 41%
Saturates
18g 90%
Sugars
7g 8%
Salt
0.5g 8%

of the reference intake
Carbohydrate 36.9g Protein 5.3g Fibre 2.3g

Method

Heat oven to 220°C,200°C fan, Gas Mark 7 and grease a large baking sheet. Tip the flour into a large bowl and stir in the baking powder.
Rub the butter into the flour with your finger tips until it is completly encorporated then add the sugar, and lightly rub through 25g clotted cream so it is a little clumpy still.
Toss in the blueberries then stir in the milk and mix with the blade of a knife to make a soft dough.
Tip onto a lightly floured work surface and pat out with your hands to make a 15cm round. Cut into 6 wedge-shaped triangles and carefully lift onto the baking tray, spacing them apart.
Bake the scones for 10-12 minutes. Cool on a wire rack or eat while still warm, with the rest of the clotted cream, jam and more berries if you like.

Freezing and defrosting guidelines

Bake according to the recipe. Allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.
Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. If you wish to serve the baked goods warm, place them on a baking sheet for 10 minutes in a moderate oven.

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