Irish blueberry drop scones
Tart, juicy blueberries make a lovely addition to quick and easy drop scones, with a light, velvety crumb - enjoy with jam and cream
SERVES
24
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
12
MINUTES
Ingredients
275g plain flour
45g sugar plus more for sprinkling on top
2 tsp baking powder
¼ tsp salt
75g cold butter, cut into small pieces
50g fresh or frozen blueberries, thawed if frozen
1 egg
175g milk
Method
Preheat the oven to 220°C.
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, 5 cm apart on a baking sheet. Sprinkle with sugar and bake until golden brown for about 12 minutes.
Serve immediately.
