This blueberry scone recipe has become on of our go-tos during lockdown: sweet enough to please the kids and delicious enough to be snaffled by the adults too. We’ve used 50% wholemeal flour to give them some extra nutrients, and we use frozen blueberries to keep the cost down (and also because blueberries taste pretty awful if they’re not in season). This recipe makes around 14 - 16 normal sized scones.
- 225g plain white flour
- 225g wholemeal flour
- 90g unsalted butter, softened
- 90g caster sugar
- 120g blueberries (we use frozen)
- 275ml milk
- 2 tablespoons baking powder
- 1 teaspoon vanilla extract
- Pinch of salt
- Milk or egg yolk for brushing
1. Pre-heat the oven to 180c and line two baking trays
2. Put the dry ingredients in a mixing bowl and add the butter. By hand or with an electric mixer, add the butter and rub it in until it’s a breadcrumb consistency.
3. Add the milk and vanilla extract and mix well until it comes together as a dough. Add the blueberries and mix briefly but not so much that they get completely crushed. Add a little extra flour if the dough seems too sticky - you want it to come together as a fairly soft dough.
4. Divide into two to make it easier to work with and flour a surface. Roll or press it into a flat disc around 2cm deep. Cut out rounds to make the scones, then place onto the tray, leaving space between them. Repeat until you’ve used all the mixture.
5. Brush the top of each scone with beaten egg yolk or milk to give a shiny finish.
6. Bake in the oven for around 20 - 25 minutes. They should be golden on top and started to go golden on the bottom.
7. Take out of the oven and cool on the tray for five minutes, then cool on a rack.
The best of York and beyond for families, Straight to your inbox every week.