Blueberry Scones - Irish Style

Ingredients

• 4 cups cake flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 4 ounces butter (1 stick)
• 1/2 cup sugar
• 1 1/2 cups blueberries (fresh blueberries are best but frozen, thawed and drained will work.)
• 2 large eggs
• 3/4 cup whole milk
• 2 tablespoons sugar (to sprinkle on top of unbaked scones.)

Instructions

1. 1

   Pre-heat the oven to 425 degrees Fahrenheit. Sift the flour, salt and baking powder into a large mixing bowl.

2. 2

   Cut the butter into one inch pieces, then rub into the flour using a pastry blender, or rub the butter and flour using your fingers, until the mixture resembles fine breadcrumbs.

3. 3

   Add the sugar and mix. Add the blueberries and mix gently to disperse them throughout the flour mixture.

4. 4

   In a separate bowl or pitcher whisk the eggs and milk together. Make a well in the middle of the dry ingredients and pour in most of the liquid. Reserve 1/4 cup of the liquid mixture to brush on top of the unbaked scones.

5. 5

   Mix the wet and dry ingredients together using a large spoon or with your hand. Form a soft-but-not-too-sticky dough. Add some extra flour if the dough is sticking to the sides of the bowl. If the dough is too dry and not sticking together, add a little more of the egg and milk mixture. Handle the dough gently to avoid bursting the blueberries.

6. 6

   Turn the dough out onto a lightly floured surface. Sprinkle with a little more flour. Knead the dough lightly.

7. 7

   Flatten the dough into a large round shape, about an inch-and-a-half high. This can be done with your hands or by lightly rolling the dough with a rolling pin. Use a biscuit cutter to cut out round shapes. Place the scones on a greased baking tray.

8. 8

   Brush the top of the scones with the reserved egg and milk mixture. Then sprinkle the top of each scone with a little sugar. Bake in a pre-heated 425 degree Fahrenheit oven for 10 minutes. Then reduce the heat to 400 degrees and bake for another 15 to 20 minutes. Remove from the oven when the tops are turning a lovely golden color.

9. 9

   Cool on a wire rack for 10 minutes. To serve cut the scones in two and spread each side with butter and/or jam or jelly. Delicious served slightly warm.