Blueberry and Cinnamon Scones
“This teatime treat is very British, but these scones are quite exquisite with accents of lemon and cinnamon meeting with explosions of blueberry!!”
2 oz fresh Blueberries, small ones
8 oz Self-raising Flour, sifted
2 oz Butter, chopped into cubes
2 oz Caster Sugar
1 large Egg, beaten
1 teaspoon of Cinnamon
1 heaped teaspoon of Grated Lemon Rind
Fresh milk to bind the mixture
1 teaspoon Baking Powder
about 5 fl oz Milk
1 teaspoon of extract of Vanilla, or contents of half a vanilla pod
Pinch of salt
- Place the flour in a large bowl and add the chunks of butter, cinnamon, salt and baking powder.
- Rub the butter into the flour with your fingertips to make a crumble like mixture.
- Stir in the sugar with a spoon and then add the blueberries.
- Make a well in the centre and pour in the egg mixture with the lemon rind and vanilla extract.
- Using a knife bind the mixture together, adding the milk until a firm but pliable dough is formed.
- Knead the dough lightly on a floured surface, before cutting into small 2 to 3cm rounds with a scone cutter.
- Place on a greased baking tray, and brush with milk using a pastry brush.
- Bake in an oven at 160 to 165 degrees for about 12 to 15 minutes, or until golden brown on top.
- Serve when cool with a rich and creamy butter after cutting in half.
“A delicious tea-time treat, best served buttered whilst warm with a nice golden tea, like Ceylon!”