Blueberry Scones

Let's cook

1. 1

   Keep the butter frozen-cold

   Cube the butter and freeze it for 15 minutes. Cold butter melts in the oven and leaves steam pockets, which is what makes scones flaky.

   💡

   If the butter softens at any point, put the whole bowl in the fridge for ten minutes.

2. 2

   Rub in coarsely

   Rub or cut the butter into the dry ingredients until you have pieces ranging from breadcrumb to pea size. Do not go further.

3. 3

   Add liquid minimally

   Whisk the cream, egg, and vanilla and add all at once. Stir with a fork just until a shaggy dough forms with dry patches remaining.

   💡

   Overworked scone dough bakes hard and flat. Stop while it still looks unfinished.

4. 4

   Fold in berries by hand

   Tip onto a floured surface, scatter the blueberries over, and fold the dough over itself three or four times only.

5. 5

   Cut cleanly

   Pat into a 1-inch thick round and cut into 8 wedges with a sharp knife pressed straight down. Twisting the cutter seals the edges and stops them rising.

6. 6

   Chill then bake hot

   Freeze the cut scones for 15 minutes, then brush with cream, scatter demerara, and bake at 400°F (205°C) for 20–22 minutes until golden.

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