Blueberry scones
These scones are easy as pie. Best enjoyed still warm from the oven and smothered in generous helpings of butter and jam
Fat rascals
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 175g plain flour
- 175g self-raising flour
- 175g cold buttercut into cubes
- 1tsp baking powder
- 120g caster sugar
- 175g mixed dried fruit
- 1tsp cinnamon
- ½tsp nutmeg
- 1 orangezested
- 1 lemonzested
- 2 eggsbeaten
- 1-2 tbsp milk
To decorate
- 18 blanched almonds
- 6 glacé cherrieshalved
Nutrition: Per serving
- kcal621
- fat27g
- saturates16g
- carbs84g
- sugars40g
- fibre4g
- protein9g
- salt1.09g
Method
step 1
Heat the oven to 180C/160C fan/gas 4. Line a large baking sheet with baking parchment. Put the flours and butter in a food processor and blitz until you have a texture like fine breadcrumbs (you can also do this by hand by rubbing the butter into the flour). Tip into a large bowl and stir in the baking powder, sugar, mixed dried fruit, cinnamon, nutmeg, orange and lemon zest, and a pinch of salt.
step 2
Mix to combine everything, then stir in all but 1½ tbsp beaten egg. Bring together into a ball of dough – if it’s too dry then mix in 1-2 tbsp milk. You should have a soft dough, similar to a scone dough. Divide the dough into 6 and press each piece into a fat disc that’s around 3-4cm thick. Put the rounds onto the baking tray and then glaze with the remaining egg. Put 2 pieces of cherry on top to resemble eyes and horizontally line up 3 blanched almonds a centimetre down from the cherries to resemble a mouth. Bake in the oven for 15-20 mins until cooked through. You can tap on the bottom and they should sound hollow.
