Blueberry and clotted cream scones recipe

Name: Blueberry and clotted cream scones
Yield: Serves 6
Ingredients: 250g self-raising flour; ¼ tsp baking powder; 25g butter, diced; 25g caster sugar; 1 x 227g pot clotted cream; 85g blueberries; 150ml milk; jam and more berries to serve, optional

Afternoon tea wouldn't be complete without a batch of buttery scones. This simple scone recipe uses rich clotted cream and juicy blueberries in the scones themselves, for an irresistible afternoon treat.

See method

Serves 6
10mins to prepare, 12mins to cook
435 calories / serving

Vegetarian

Shop your ingredients

Stockwell & Co. Self Raising Flour 1.5Kg
Aldi Price Match
250g self-raising flour
£0.70
£0.47/kg
Stockwell & Co. Baking Powder 150G
Aldi Price Match
¼ tsp baking powder
£0.57
£3.80/kg
Tesco British Unsalted Butter 250G
Aldi Price Match
25g butter, diced
£1.85
£7.40/kg
Silver Spoon Caster Sugar 1Kg
25g caster sugar
£2.25
£2.25/kg
Rodda's Clotted Cream 227G (L)
1 x 227g pot clotted cream
£3.10
£13.66/kg
Rosedene Farms Blueberries 150G
85g blueberries
£1.55
£10.33/kg
Tesco British Whole Milk 568Ml, 1 Pint
Aldi Price Match
150ml milk
£0.85
£1.50/litre
Tesco Strawberry Jam 454G
Aldi Price Match
jam and more berries to serve, optional
£0.89
£1.96/kg

Method

Heat oven to 220°C,200°C fan, Gas Mark 7 and grease a large baking sheet. Tip the flour into a large bowl and stir in the baking powder.
Bake according to the recipe. Allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.
Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. If you wish to serve the baked goods warm, place them on a baking sheet for 10 minutes in a moderate oven.
Rub the butter into the flour with your finger tips until it is completly encorporated then add the sugar, and lightly rub through 25g clotted cream so it is a little clumpy still.
Toss in the blueberries then stir in the milk and mix with the blade of a knife to make a soft dough.
Tip onto a lightly floured work surface and pat out with your hands to make a 15cm round. Cut into 6 wedge-shaped triangles and carefully lift onto the baking tray, spacing them apart.
Bake the scones for 10-12 minutes. Cool on a wire rack or eat while still warm, with the rest of the clotted cream, jam and more berries if you like.