This is a very easy blueberry scone recipe that takes just less than half an hour to make. Best served warm with some whipped cream.
2 people made this
Makes: 9 scones
65g caster sugar
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon bicarbonate of soda
1 egg, beaten
250g plain flour
115g soured cream
a handful of fresh blueberries
1 egg, beaten
granulated sugar for sprinkling
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Method Prep:25min › Cook:15min › Ready in:40min
Preheat oven to 200 C / Gas 6. Lightly grease or line a baking tray with baking paper.
In a large bowl, beat the butter and sugar together with a wooden spoon. Add salt, baking powder, bicarbonate of soda and beaten egg; mix well. Add half of the flour and half of the soured cream, mix again. Add the remaining flour and soured cream and mix until a dough is formed. The dough will be a bit wet. Stir in blueberries.
Divide the dough into 9 scones (they don't have to be perfectly round) and place on the prepared baking tray. Brush the scones with beaten egg and sprinkle with sugar.
Bake the scones in preheated oven for 15 to 17 minutes or until golden brown on top and cooked through. Let the scones cool for 2 minutes on the baking tray, then transfer them to a wire rack. Serve warm.