Fool proof food

Recipe for Irish Blueberry Drop Scones

Drop scones are so quick and easy to make, the blueberries make a lovely addition.

Makes 24

10oz (275g) plain flour 1¾ oz (45g) sugar plus more for sprinkling on top 2 tsp baking powder ¼ tsp salt 3oz (75g) cold butter, cut into small pieces 2oz (50g) fresh or frozen Irish blueberries, thawed if frozen 1 large free range egg 6 fl oz (175g) milk

Preheat the oven to 425F (220C/regulo 7). In a medium bowl, combine flour, sugar, baking powder and salt. Rub in the butter until crumbs form. Stir in the blueberries.

Whisk the egg and milk together in a small bowl. Add to the flour mixture and stir with a fork until the ingredients are moistened and bind together.

Drop the batter in heaped tablespoons, 2 inches apart on a baking sheet.

Sprinkle with sugar and bake until golden brown for about 12 minutes. Serve immediately.