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Delight in the scrumptious world of Blueberry Almond Scones, crafted by culinary genius Justine Schofield. The addition of plump, cornflour-dusted blueberries and flaked almonds brings a burst of flavour. Serve these warm, golden scones with a side of fresh blueberries and a dollop of whipped cream for a truly delightful experience
Preheat oven to 220°C fan-force and line a baking tray with baking paper.
In a large bowl, combine the flour, caster sugar and almond extract. Add in the cubed butter and working quickly, using your fingertips, rub the butter and flour mixture together until it resembles sand. Pour in the milk and using a knife, ‘cut’ the dough together. This prevents the dough from being overworked (prevents hard scones). Add in the cornflour-dusted blueberries and flaked almonds.
Turn dough out onto a clean, floured surface and just bring together. Pat dough out to approximately 3 cm thick. Using a 6-8 cm round cutter, cut out rounds of dough and place on prepared tray.
Lightly brush the tops of the scones with milk and bake for 12 - 15 minutes or until they are light golden brown on top and bottom.
Serve warm with extra blueberries and whipped cream.
450g self-raising flour, plus extra for rolling out
3 tbsp caster sugar
80g cold butter, cubed
1 tsp almond extract
300ml almond milk or full cream milk, room temp + extra for brushing on top
2 x 125g Driscoll's punnets blueberries, reserve half a punnet to serve, toss the rest in 1 tbsp of cornflour, sifted
50g flaked almonds
300ml thickened cream, whipped with 1 tbsp caster sugar
