Blueberry and almond breakfast scone
A delish recipe perfect for breakfast or brunch with your loved ones. You can add some lemon zest which goes very well with blueberries.
Ingredients
Blueberry and almond breakfast scone
- 1 2/3 cups self-raising flour
- 2 tbsp self-raising flour
- 100 g cold chopped butter
- 1/2 cup cream
- 2 eggs lightly beaten
- 3/4 cup blueberries
- 1 cup toasted sliced almonds
- icing sugar for sprinkle
Steps
Blueberry and almond breakfast scone
- Preheat oven to 200°C.
- Place flour, sugar, and butter in a food processor and pulse until combined, or until mixture resembles breadcrumbs. Tip into a bowl and gently stir in cream, eggs then fold through the blueberries.
- Turn out the mixture on a lightly floured bench and press into a 15cm circle. Cut into 8 wedges, place on lined baking tray separated. Brush with milk and sprinkle with almonds.
- Bake for 20–25 minutes until golden and crunchy.