If ever I find myself in the presence of an afternoon tea, scones are my go-to treat. While I’m of the opinion that cream should be followed by jam, however you prefer to assemble your scone, more often than not it’s going to be a delicious experience. Although the baked goods can be fairly dense in appearance, they should be light and fluffy on the inside, and there’s nothing worse than stumbling across a slightly stale scone.
Despite my love of scones, I’ve never actually baked my own and I had no idea how easy they were to make at home. I came across the recipe while scrolling through Instagram, and was immediately sold by how tasty they looked. With it being World Baking Day this weekend, it felt like the perfect time to give these baked goods a go, and while it might seem like an ambitious treat to whip up in the kitchen, the whole process was incredibly straight forward.
In fact, I made them in just 30 minutes before work one morning, meaning they were ready in time for a late afternoon snack with a refreshing glass of iced coffee on a warm day.
While traditionally paired with jam and cream, I’ve also been grabbing one in the morning before heading to work, toasting it slightly and simply adding some butter which has been delicious.
Making for a perfect breakfast on the go, the recipe I followed was shared by The New York Times and is enough for 10 freshly baked scones, but you can even pop them in the freezer to eat at a later date.
What caught my eye about this recipe, however, was the addition of blueberries. The sweet berry is my favourite fruit, and I add them to a number of dishes, including my daily yoghurt bowl or breakfast smoothie.
My freezer is always stocked with frozen blueberries too, meaning I only had to buy one ingredient for this recipe — double cream.
Whether it’s a midweek treat, or making a few for brunch on the weekend, this recipe is incredibly easy for sweet and fluffy scones using a few simple ingredients that make it a great go to.
How to make blueberry breakfast scones
Ingredients
- 290g all-purpose flour
- 290g double cream
- Two ½ tsp baking powder
- 70g sugar, plus more for sprinkling on
- 85g frozen blueberries
Method
Take your blueberries out of the freezer and rinse them with cold water in a sive to remove any ice. While these are cooling, measure your flour and add it into a large mixing bowl. Add the baking powder and mix this into the flour using a fork.
Use a smaller bowl to mix the cream and sugar together. Using cream in the scones will help them turn golden while remaining tender on the inside. You can add more sugar if you prefer them to be sweeter.
Add the cream and sugar mix to the flour, making a small well in the bowl for this and add the blueberries on top. Gently mix using a form until it forms into a dough-like paste, making sure not to overmix it. The dough should be textured.
Line a tray with baking paper and start to scoop out the doughs in small balls, adding these to the tray until you have 10 evenly sized scones. Brush some cream over them and an extra sprinkle of sugar.
Refrigerate for an hour and once ready, heat the oven to 220C. Pop into the oven on the tray and bake for 15-18 minutes, until they’re golden brown. Leave to cool until you’re ready to eat.