Blueberry and Cinnamon Scones

Blueberry and Cinnamon Scones

“This teatime treat is very British, but these scones are quite exquisite with accents of lemon and cinnamon meeting with explosions of blueberry. A unique recipe combination which will definitely please at teatime!!”

Ingredients:

2 oz fresh Blueberries, small ones

8 oz Self-raising Flour, sifted

2 oz Butter, chopped into cubes

2 oz Caster Sugar

1 large Egg, beaten

1 teaspoon of Cinnamon 

1 heaped teaspoon of Grated Lemon Rind

Fresh milk to bind the mixture

1 teaspoon Baking Powder

about 5 fl oz Milk

1 teaspoon of extract of Vanilla, or contents of half a vanilla pod

Pinch of salt

Method:

1. Place the flour in a large bowl and add the chunks of butter, cinnamon, salt and baking powder.
2. Rub the butter into the flour with your fingertips to make a crumble like mixture.
3. Stir in the sugar with a spoon and then add the blueberries.
4. Make a well in the centre and pour in the egg mixture with the lemon rind and vanilla extract.
5. Using a knife bind the mixture together, adding the milk until a firm but pliable dough is formed.
6. Knead the dough lightly on a floured surface, before cutting into small 2 to 3cm rounds with a scone cutter.
7. Place on a greased baking tray, and brush with milk using a pastry brush.
8. Bake in an oven at 160 to 165 degrees for about 12 to 15 minutes, or until golden brown on top.
9. Serve when cool with a rich and creamy butter after cutting in half.


“A delicious tea-time treat, best served buttered whilst warm with a nice golden tea, like Ceylon!”