- June 2017
- Makes 18
- Hands-on time 25 min, oven time 15 min
The fresh blueberries used in these scones offer welcome pockets of sweetness. Served with jam and cream they are the perfect accompaniment to a freshly brewed cup of tea.
- 6.6g (4g saturated)
- 25.3g (3.7g sugars)
When cutting out the scones, don’t twist the cutter at all or the scones won’t rise evenly.
These are best eaten on the day they’re made. If you do make a day ahead, store in an airtight container, then warm in a low oven to refresh. Freeze, well wrapped in cling film, for up to 3 months.
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