Blueberry and clotted cream scones

Blueberry and clotted cream scones recipe

4 ratings

See method

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

Ingredients

  • 250g self-raising flour
  • ¼tsp 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

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

  1. 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.
  2. 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.
  3. Toss in the blueberries then stir in the milk and mix with the blade of a knife to make a soft dough.
  4. 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.
  5. Bake 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

  1. 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.
  2. 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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