Sunday, 26 April 2015


I'm feeling very self righteous at the moment. This is down to me cleaning out my freezer. It has resulted in three things.  A gleaming freezer, a bizarre dinner combination and these little beauties.  Buried at the back was a packet of blueberries so I added some almonds and put this recipe together. They are so soft and moist and the blueberries give the effect of having the jam already in the scone.

Blueberry Scones 
300g Self Raising Flour 
70g Sugar 
160g Butter 
150ml Milk 
1/4 tsp Almond Extract 
40g Flaked Almonds 
150g Blueberries
Milk to Glaze

80g Icing Sugar
1/4 tsp Almond Extract
Water to mix

It's just as you would expect with scones, rub the butter into the flour then add the sugar.  Pour in the milk and almond extract and mix till it comes together as a soft dough, I find a knife the best thing for this.  Finally stir through the flaked almonds and blueberries, reserve a few almonds to scatter on the top.

Now lightly flour your surface and bring the dough together by very gently kneading it and forming it into a ball.  Pat it down evenly so you have roughly an 8" scone then divide it into 8 slices.  You may find it helps to flour the knife to get good clean cuts.

Place each scone onto a baking sheet lined with parchment, brush with a little milk and sprinkle on the remaining almonds.  Bake for 20-25 minutes at 200C fan.

Whilst they cook mix the drizzle icing.  Mix the icing sugar with the almond extract and a little water till you get a thick but runny consistency.  Once the scones have cooked, drizzle on the icing and leave to cool....if you can.....just a little!

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