Scones are a treat and easy to make. You can use any fruit you choose. Blueberries are coming into season, but if you can only get frozen make sure to defrost them completely.
Serves: makes 8-12 scones
2 cups/250g all-purpose flour
2¼ teaspoons/8g baking powder
1/3 cup/64g sugar
1/2 teaspoon/2ml salt
1 cup/150g fresh blueberries
1 1/4 cup/310ml heavy cream/whipping cream
Preheat oven to 425F/218C/Gas Mark 7
Sift together the flour, baking powder, sugar and salt in a large mixing bowl. Mix in blueberries. Add the cream and mix together, gently, with a wooden spoon until just barely combined. Be careful not to over-mix. You will have tough scones. Remove dough to a lightly floured surface. Pat the dough down into a disk, about ¾ inch/1.9 cm thick. Brush the top of the disk with a bit of cream and sprinkle with sugar. Cut dough into 8 triangles and arrange on un-greased baking sheet. Bake for 12-15 minutes until scones until golden brown.