These traditional scones come out of the oven with crunchy, golden brown tops and bursts of blueberry flavor.
So let's get baking!
This recipe goes very quickly, so it's best to get all your ingredients together first. You will need 2 1/2 cups self-rising flour (see note at bottom) plus extra for dusting, 1 teaspoon baking powder, a pinch of salt, 1 tablespoon sugar, 2 1/2 tablespoons cold butter, 1 cup milk plus a little extra, 1/2- 1 cup frozen blueberries, and some course sugar. (I forgot the blueberries in this picture, but you'll see plenty of them later!)
Sift together the flour, baking powder, salt and sugar. If you would like a sweeter scone add a little extra sugar. Cut the butter into cubes and add into the flour mixture.
Using just your fingertips, rub the butter into the flour until the mixture looks like course breadcrumbs.
Create a well in the center of the flour and pour in most, but not all of the milk.
Very quickly combine the flour and milk together. Try not to knead the dough, but continue to use just your fingertips.
When the dough just starts to come together, coat the blueberries in a little flour and add into the dough.
Continue to bring the dough together. If the dough is too dry, add a little more milk. Remember to work quickly as the blueberries have a tendency to bleed, the the more you work the dough, the tougher your scones will be.
Lightly flour a work surface and turn the dough out onto it. Pat the dough out to 3/4".
Using a round cutter, cut out scones and transfer to a baking sheet lined with parchment. (See all those blueberries?)
Brush the tops of scones with milk and sprinkle the tops with coarse sugar. Bake at 425 degrees for about 12 minutes, until golden brown on top.
Serve warm with whipped cream or butter. I like them with butter, but the whipped cream is more traditional. And look at those tops! The milk and sugar are what make them so golden and crunchy! Yum!
Note: If you don't have self-rising flour on hand, you can combine 2 teaspoons of baking powder with 1 cup of all-purpose flour and sift several times. this will give you just over 1 cup of self-rising flour. So for this recipe I measured out 3 cups flour and 2 tablespoons
(6 teaspoons) of baking powder. Then I sifted them together well and measured out the 2 1/2 cups I needed.