Turn out great scones by working quickly with the dough and using your magical light touch.
Ingredients
| 1 cup | Wholemeal flour |
| 1 cup | Plain flour |
| 4 tsp | Baking powder |
| 1 pinch | Salt |
| 75 g | Cold butter, diced |
| 1 Tbsp | Raw sugar, plus 1 tablespoon for sprinkling |
| 150 ml | Full cream milk |
| 1 | Large egg |
| 125 g | Blueberries (Main) |
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Directions
- Heat the oven to 200C. Lightly grease and flour a baking tray.
- Place the wheat flour in a large bowl. Sift in the plain flour, baking powder and salt.
- Rub in the butter, shaking the bowl once or twice, to bring any larger pieces to the surface. Stir in the sugar, then make a well in the centre.
- Whisk together the milk and egg. Reserve about 2 tablespoons for glazing.
- Pour in the milk and egg mixture and add the blueberries. Quickly stir with a knife to form a ball of dough. Place on the prepared tray, then use your hands to press the dough into a round. If the dough is a little sticky, then flour your hands. Keep the dough at least 2.5cm thick.
- Brush with the reserved milk and egg glaze and sprinkle with sugar. Using a floured sharp knife, cut into 8 wedges and pull the wedges slightly apart to leave room for the scones to rise.
- Place in the oven and bake for 15-20 minutes until golden.
- Best eaten warm spread with butter mixed with a little finely grated lemon zest for added flavour.
