Triple tested: A British afternoon tea wouldn’t be the same without fresh scones and the blueberries make a great summery twist. Brought to you by Essentials magazine
- 225g self-raising flour, plus extra for rolling
- 75g unsalted butter, diced, at room temperature
- 60g caster sugar, plus 1tsp for sprinkling
- 100g fresh blueberries
- 1 large free-range egg, beaten
- 3tbsp buttermilk
- To serve
- 227g clotted cream
- 250g ready-made summer fruit compote
Heat the oven to Mark 6/200°C. Sieve the flour into a large mixing bowl and add a pinch of fine salt. Using your fingertips, rub the butter into the flour until it looks like breadcrumbs.
Stir in the sugar and blueberries. Make a well in the centre and add the egg and buttermilk; mix using a round-bladed knife. With one hand, bring the mixture together to make a soft dough. Add a little more buttermilk if the mixture is dry.
On a floured surface, roll the dough out to about 2.5cm thick. Using a cutter (6-8cm) cut out 8-10 rounds and transfer to a greased baking tray. Sprinkle with sugar.
Bake for 20 mins until risen and golden. Allow to cool slightly before serving with clotted cream and fruit compote.
To keep scones light and airy, make sure you don't knead the dough - it needs very little handling.