A tea time treat from Danaeats to enjoy with a cup of tea…
I wasn’t always a big fan of scones. I used to think they were too dry and bland, I guess I just never had the right ones. It wasn’t until recently that I started experimenting with different kinds of scones.. traditional English, vanilla, and chocolate chip scones. All were good, but it was blueberry scones that truly stole my heart.
This recipe for blueberry scones is to die for. The thing about scones is that when done right, can be god sent. Soft, chewy but with a perfect crunch and just the right amount of blueberries. These scones are perfect for serving at a high tea, with a serving of clotted cream and jam.
2 cups all purpose flour
1/2 cup white granulated sugar
2 1/2 tsp baking powder
1/2 cup unsalted butter, frozen & diced
1/2 cup heavy cream (you can substitute this for whipping cream)
1 large egg
1/2 tsp cinnamon
1/2 tsp salt
1/2 tsp vanilla extract
1 cup of blueberries, they can be fresh or frozen – careful not to thaw them
Sugar for sprinkling
For the glaze
3 tbsp heavy cream
1 cup icing sugar
1/4 tsp vanilla extract
Preheat oven to 200C.
In a large bowl, whisk together the sugar, flour, baking powder, cinnamon & salt. Add the frozen butter and combine using the tips of your fingers until the mixture resembles coarse meal. Set aside.
In a separate bowl, whisk together the eggs, cream and vanilla. Drizzle the mixture over the flour mixture and stir together slowly until fully combined (the mixture should be a little moist). Slowly and carefully fold in the blueberries. Try not to squeeze the blueberries with your fingers, you don’t want them to burst into the dough or you’ll end up with a purple dough. Work the dough into a bowl with floured hands and transfer onto a floured surface. Pat the dough using your hands (don’t roll it with a rolling pin), then cut into preferred shape. I like to cut mine into circles using a circular cookie cutter or a drinking glass. Transfer cut scones onto a baking tray covered with parchment paper, then sprinkle with sugar.
Bake for 20-25 mins or until lightly golden. Use a toothpick to check if the insides are cooked through. Remove from the oven and let cool.