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.