Blueberry and vanilla scones
Skill level: Easy peasy
Costs: Cheap as chips
Scones are everybody's favourite afternoon tea treat, and this recipe is a brilliant twist on the traditional taste. Try them with jam and clotted cream.
- 225g Self raising flour
- Small pinch of fine salt
- Ĺ tsp baking powder
- 50g caster sugar, plus 1 tsp for sprinkling
- 75g unsalted butter, cubed at room temperature
- 75g fresh blueberries
- 2 tbsp soured cream
- 1 large free-range egg
- 1 tsp vanilla extract
Serve the warm scones with a dollop of clotted cream and the vanilla strawberries
- Heat the oven to 200C/ mark 6.
- Sift the flour and baking powder in to a large bowl, then stir in the salt and sugar. Add the butter and using your fingertips, rub in to the flour until it resembles bread crumbs. Stir in the blueberries.
- In a jug, whisk together the soured cream, egg and vanilla. Add to the dry ingredients and mix with a round bladed knife, then bring together the mixture with your hands to form a soft dough. Itís important not to over-mix or knead the dough to keep the scones light.
- Roll out the dough on a lightly floured surface to about 2 cm thick and cut out 8 rounds using a 6cm round cutter. Transfer to a lightly greased baking tray. Brush the tops with a little beaten egg and sprinkle with caster sugar.
- Bake in the oven for 10-12 minutes until risen and golden. Transfer to a cooling rack.
- Meanwhile, put the strawberries in a bowl. In a small pan, gently heat the sugar, vanilla extract together with 1-2 tbsp water, until the sugar has dissolved, then simmer for 2 mins until syrupy. Pour over the strawberries, toss and leave to cool until ready to serve.