2 cups cake flour ½ cup castor sugar2 ½ teaspoons baking powder½ teaspoon salt½ cup butter (frozen)plus minus 115grams½ cup fresh cream1 large egg1 teaspoon vanilla essence 1 ¼ cup frozen blueberries Topping ¼ cup sugar 2 tablespoons fresh cream
Sift flour, sugar, baking powder,and salt together into a bowl. Grate the frozen butter into the flour.Rub in lightly to resemble bread crumbs.Whisk the fresh cream,eggs vanilla essence together Add in the blueberries Pour the cream mixture into the flour then mix together until everything come together.Dust your work surface with flour and, work dough into a ball,be gentle dont press too much or tge blueberries with start busting!!The dough will be a little sticky.Press into an 8-inch disc and, ising a pizza cutter cut into 8 wedges.Brush with fresh cream and sprinkle with sugarPlace on a baking tray and bake in preheated 180 degree oven for 25 minutes or less depending on your oven.Remove from the oven and cool completely Drizzle with lemon glaze Lemon Glaze1 cup icing sugar2 Tablespoons fresh lemon juice Whisk icing sugar and lemon juice together.Tip:use frozen butter to get the perfect textureUse frozen blueberries it doesn’t burst and make the dough very stickyDust your frozen blueberries with a little flour so the blueberries doesn’t sink and you have an even amount of blueberries in your scones.
INFO & TIPS
Refrigerated butter will melt in the dough as you work with it,frozen butter will not melt.The grated frozen butter,will incorporate into the flour quicker and the scones will not spread out.The important thing to remember is not overwork scone dough.