Blueberry Almond Scones

Cook Time 30 minutes

Servings makes 15 scones

Ingredients

450g self-raising flour, plus extra for rolling out

3 tbsp caster sugar

80g cold butter, cubed

1 tsp almond extract

300ml almond milk or full cream milk, room temp + extra for brushing on top

2 x 125g punnets blueberries, reserve half a punnet to serve, toss the rest in 1 tbsp of cornflour, sifted

50g flaked almonds

300ml thickened cream, whipped with 1 tbsp caster sugar

Method

Preheat oven to 220°C fan-force and line a baking tray with baking paper.

In a large bowl, combine the flour, caster sugar and almond extract. Add in the cubed butter and working quickly, using your fingertips, rub the butter and flour mixture together until it resembles sand.

Pour in the milk and using a knife, ‘cut’ the dough together. This prevents the dough from being overworked (prevents hard scones). Add in the cornflour-dusted blueberries and flaked almonds.

Turn dough out onto a clean, floured surface and just bring together. Pat dough out to approximately 3 cm thick. Using a 6-8 cm round cutter, cut out rounds of dough and place on prepared tray.

Lightly brush the tops of the scones with milk and bake for 12 - 15 minutes or until they are light golden brown on top and bottom.

Serve warm with extra blueberries and whipped cream.