STREAMING NOW: Tia Mowry At Home

Blueberry Breakfast Scones

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This comes from William Granger. Posted for ZWT8-Australia/New Zealand.”
READY IN:
30mins
SERVES:
8
YIELD:
8 wedges
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat an oven to 400*.
  2. Line a baking tray with parchment paper.
  3. Pulse the flour, sugar, baking powder and salt in a food processor, until fully combined. Add the butter and continue pulsing until it is roughly combined. There will still be lumps of butter. Tip the mixture into a bowl, and stir in the eggs and cream with a knife. Gently mix in the blueberries with your hands.
  4. Turn the dough out onto a lightly floured surface and press it into a 6 x 6-inch square. Cut the pastry into quarters, then halve each quarter. Place the scones onto the prepared baking tray and brush with the egg and milk glaze. Bake for 15-20 minutes, or until golden. Serve warm with butter, if you like.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: