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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.
6
10M
25M
35M

Ingredients

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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