These quick-to-mix scones are light as air and the perfect partner to a hot cuppa. They're the ideal bake for unexpected guests, as you can mix them, bake them and have them ready to serve in just 30 minutes. Better still, there's no need for a scone cutter, simply use a knife to create generously sized, rustic scones. Delicious served warm or cold, they're finished with a drizzle of our zesty lemon icing.
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Yields:
8
Prep Time:
15 mins
Cook Time:
17 mins
Total Time:
32 mins
Cal/Serv:
400
Ingredients
For the scones
250 g self-raising flour
100 g granulated sugar
1 tsp. baking powder
125 g unsalted butter, chilled and cubed
125 ml double cream
1 medium egg
1 tsp. vanilla extract
150 g blueberries
For the glaze, optional
50 g icing sugar
2 tsp. freshly squeezed lemon juice
Directions
Step 1Preheat oven to 220°C (200°C fan) mark 7 and line a large baking sheet
with baking parchment. For the scones,
in a food processor pulse the flour,
sugar, baking powder and a pinch
of fine salt until combined. Alternatively,
mix in a large bowl. Add the butter
and pulse/rub in with your fingertips
until the mixture resembles
coarse breadcrumbs.
Step 2In a jug, whisk the cream, egg and
vanilla until combined. Add to the
dry ingredients and pulse/mix just
until the dough starts to clump
together (and there’s very little
visible dry flour).
Step 3Tip on to a work surface. Sprinkle
over the blueberries and (without
overworking the dough) gently mix
and pat into a rough 20.5cm disc (it
doesn’t need to be smooth on top).
Using a sharp knife, slice into 8 wedges
and arrange on the lined sheet, spacing
apart (the wedges will spread). Bake
for 15-17min, or until golden and risen.
Step 4Transfer to a wire rack and leave to
cool (see intro). For the glaze, if making,
sift the icing sugar into a small bowl and
mix in the lemon juice. Drizzle over the
completely cooled scones and allow
to set for 10min before serving.
GH TIPS:
Once cool (and set, if glazed), keep in an airtight container for up to a day. Alternatively, freeze the scones on the day they're baked. When you're ready to enjoy one, wrap it in foil and heat in a hot oven for 10 minutes, or until piping hot throughout.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
