Warm Blueberries Scones With Chocolate
Tips for perfect scones: Try to not handle the dough as much as possible. To achieve fluffy scones the dough needs to keep as much air in as possible.
Ingredients
- 280 grams self-raising flour
- 1 Tbsp caster sugar
- 1 pinch of salt
- 130g fresh blueberries
- 120 white chocolate chips
- 20 grams softened butter
- 1 egg
- 185 ml milk (full cream) plus extra for glazing
Instructions
- Preheat the oven to 220c fan forced and line a baking tray with baking paper. Move the rack in the oven so the scones will cook on the middle shelf.
- Add flour, salt, and sugar into a large bowl. You can sift the flour if you prefer, I did not.
- Using your fingers rub in the butter until the mixture becomes fine and crumbly. Add the chocolate chips and mix until well combined, then add the blueberries and mix in. (Just be careful not to squish the berries too much)
- In a separate bowl lightly beat the egg and milk until combine and add to the flour mixture. Mix with your hands or a spatula until it forms a soft dough.
- Dust a flat surface with a little self-raising flour and lightly press out the dough until it is 2.5cm thick. Do not overwork the dough and be careful of squishing the blueberries.
- With a round cutter (can also use a cup) dust it lightly with flour and cut out as many rounds as you can. Gather the excess dough and repeat step 5, cut out until all dough is used.
- Place the baking tray in the oven for 5 minutes before placing the scone rounds onto the tray.
- Add the scones to the tray (Leave a bit of space between each scone).
- Lightly brush each scone with the extra milk.
- Bake for 15-20 minutes or until golden brown on top.
- Remove and allow to sit for 5-10 minutes before serving
- Enjoy!
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