Tuesday, June 11, 2013

Blueberry & Almond Scones

These Blueberry Almond scones are abit different then your normal kiwi scone, there made with cream and eggs so they turn out tender and crisp perfect with a good cup of tea.

Blueberry & Almond Scones

1 2/3 cups self raising flour

2 tablespoons sugar

100g cold chopped butter

½ cup cream

2 eggs, lightly beaten

2/3 cup blueberries (I find frozen works best)

½ cup sliced almonds 

Preheat oven to 200°C

Place flour, sugar, and butter in a food processor and pulse until combined( I like to grate the cold butter with a cheese grater, then combined with your hands)In a separate bowl, whisk together cream, and eggs. Pour into flour mix and fold together. Lastly, fold in the almonds and blueberries.

Turn the mixture out on to a lightly floured bench and press into a 15cm circle. Cut the scone into 8 wedges, place on lined baking tray, sprinkle with a tablespoon raw sugar and toasted almonds, and bake for 25-30  minutes  or until golden and crunchy.


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