Blueberries are in season in the UK between June and September and it makes a lot of sense to take advantage of this homegrown superfood. Since they are said to cure all manner of ills, including wrinkles, I say fill up while you can!
These blueberry scones taste delicious and make a nice change from standard fruit scones. Serve them warm with really good butter or a dollop of clotted cream.
Ingredients
(makes 6)
225g self-raising flour
Pinch of salt
55g butter
25g caster sugar
175g blueberries
150ml full-fat milk, plus a little extra for brushing
Method
Pre-heat the oven to 220ºC/gas mark 8.
Lightly grease a baking sheet.
Mix together the flour and salt and then rub in the butter.
Stir in the sugar and the blueberries. Add the milk and stir further to get a soft dough.
Turn on to a floured work surface and knead very lightly. Pat the dough into a square, about 4cm thick.
Using a floured knife, cut the dough into squares and then into triangles. Brush the top of each triangle with a little milk.
Bake for 15-20 minutes until well risen and golden.
Allow to cool a little on a rack.