Name: Blueberry and almond breakfast scone
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Ingredients: 1 2/3 cup self-raising flour; 2 tablespoon self-raising flour; 100 gram cold chopped butter; 1/2 cup cream; 2 eggs lightly beaten; 3/4 cup blueberries; 1 cup toasted sliced almonds; icing sugar for sprinkle

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.

Serves 6

Prep

10M

Cook

25M

Total

35M

Ingredients

1 2/3 cup self-raising flour

2 tablespoon self-raising flour

100 gram cold chopped butter

1/2 cup cream

2 eggs lightly beaten

3/4 cup blueberries

1 cup toasted sliced almonds

icing sugar for sprinkle

Method

1.Preheat oven to 200°C.

2.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.

3.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.

4.Bake for 20–25 minutes until golden and crunchy.

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