These blueberry and almond scones make for a delicious weekend brunch or to share with visitors. This recipe uses fresh blueberries which do work best, but at a pinch you could use frozen (which keeps it budget friendly!) – you may need to be mindful of excees moisture from the blueberries once the scones are baking.
Looking for other conve recipes? Nail the classic with our basic scone recipe or see our scrumptions scones made for sharing.
Ingredients
Method
Preheat oven to 200°C.
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.
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.
Bake for 20–25 minutes until golden and crunchy.
You can – do not thaw before adding as the excess moisture will affect the recipe.
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