Blueberry and Vanilla Scones
| Serves: | 8 |
|---|
Ingredients
- 225g Self raising flour
- Small pinch of fine salt
- ½ tsp baking powder
- 50g caster sugar, plus 1 tsp for sprinkling
- 75g unsalted butter, cubed at room temperature
- 75g fresh blueberries
- 2 tbsp soured cream
- 1 large medium free-range egg
- 1 tsp Nielsen-Massey Vanilla Extract
To serve:
- 250g clotted cream
- 300g strawberries, sliced
- 1 tsp Nielsen-Massey Vanilla Bean Paste
- 3 tbsp caster sugar
Method
- Heat the oven to 200°C/Gas 6.
- Sift the flour and Baking powder in to a large bowl, then Stir in the salt and sugar. Add the butter and using your fingertips, rub in to the flour until it resembles bread crumbs. Stir in the blueberries.
- In a jug, Whisk together the soured Cream, egg and Nielsen-Massey Vanilla Extract. Add to the dry ingredients and Mix with a round bladed knife, then bring together the mixture with your hands to form a soft dough. It’s important not to over-mix or Knead the dough to keep the scones light.
- Roll out the dough on a lightly floured surface to about 2 cm thick and cut out 8 rounds using a 6cm round cutter. Transfer to a lightly greased baking tray. Brush the tops with a little beaten egg and sprinkle with caster sugar.
- Bake in the oven for 10-12 minutes until risen and golden. Transfer to a cooling rack.
- Meanwhile, put the strawberries in a bowl. In a small pan, gently heat the sugar, Nielsen-Massey Vanilla Bean Paste together with 1-2 tbsp water, until the sugar has dissolved, then Simmer for 2 mins until syrupy. Pour over the strawberries, Toss and leave to Cool until ready to serve.
- Serve the warm scones with a dollop of clotted cream and the vanilla strawberries.
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