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Ingredients:
225g
Self raising flour
Small
pinch of fine salt
½
tsp baking powder
50g
caster sugar, plus 1 tsp for sprinkling
75g
unsalted butter, cubed at room temperature
75g
fresh blueberries
2
tbsp soured cream
1
large free-range egg
1
tsp Nielsen-Massey Vanilla Extract
To
serve:
250g
clotted cream
300g
strawberries, sliced
1
tsp Nielsen-Massey Vanilla Extract
3
tbsp caster sugar
Ready
in 25 minutes
Makes
8
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Method:
1.
Heat the oven to 200C/ mark 6.
2.
Sift the flour and baking powder in to a large bowl, then stir
in the salt and sugar. Add the butter and using your fingertips,
rub in to the flour until it resembles bread crumbs. Stir in
the blueberries.
3.
In a jug, whisk together the soured cream, egg and vanilla.
Add to the dry ingredients and mix with a round bladed knife,
then bring together the mixture with your hands to form a soft
dough. It’s important not to over-mix or knead the dough
to keep the scones light.
4.
Roll out the dough on a lightly floured surface to about 2 cm
thick and cut out 8 rounds using a 6cm round cutter. Transfer
to a lightly greased baking tray. Brush the tops with a little
beaten egg and sprinkle with caster sugar.
Bake
in the oven for 10-12 minutes until risen and golden. Transfer
to a cooling rack.
5.
Meanwhile, put the strawberries in a bowl. In a small pan, gently
heat the sugar, vanilla extract together with 1-2 tbsp water,
until the sugar has dissolved, then simmer for 2 mins until
syrupy. Pour over the strawberries, toss and leave to cool until
ready to serve.
6.
Serve the warm scones with a dollop of clotted cream and the
vanilla strawberries.
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