Scones are the ultimate British teatime snack. I love to eat them mid-morning or mid-afternoon along with a lovely cup of tea. They are really very easy and quick to make and you can adapt them to suit your own taste. I often add currants, which I prefer to raisins. I have also added chocolate chips in the past. This recipe calls for the addition of fresh blueberries which give a delicious fruitiness to the scone. When eating a fruit scone always spread some butter on it. Clotted cream and jam is reserved for plain scones. That's scone etiquette for you! For this recipe, I sprinkled the scones with brown sugar before baking but this is optional. You can leave them plain if you prefer.
2 oz/55g butter
1 lb/450g plain flour
1/2 tsp salt
2 tsp baking powder
2 tbsp castor sugar
250 ml milk
100g fresh blueberries
Sift the flour, salt and baking powder into a bowl. Rub the butter into the flour mixture until it is a breadcrumb consistency.
Add the milk and bring the mixture together to make a dough. Stir in the blueberries.
Roll out the dough to 1cm thickness and cut into circles using a cookie cutter or a glass. The amount of scones you make will depend on the size of the cutter. Brush with milk and sprinkle with brown sugar.
Bake in the oven at 220 degrees for 10-12 minutes, or until golden brown.
Enjoy your scones slathered with butter alongside a hot cup of tea.