Blueberry Scones

Listener 3/2/2007

Lois Daish

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Serves 10

This recipe is based on one in Breakfast, Lunch, Tea, by Rose Carrarini (Phaidon)

Preheat the oven to 200 degC. Sift the flours, baking powder and sugar into a large bowl. If the butter is soft, rub it in with your fingertips; if it is hard, grate it.
Add the zest(from ½ a lemon or orange) and blueberries. Break the egg into a measuring jug and add enough milk to make the liquid up to 200ml.
Whisk thoroughly with a fork. Transfer 1 tablespoon of the liquid to a cup and set aside to use as a glaze.
Pour the remaining liquid into the scone mixture and use a large fork to mix to a slightly crumbly dough that only just forms a mass. Add a little more milk if needed.
Tip the dough out onto a lightly floured board and pat out to a 3cm thickness.
Use a cookie cutter to cut into rounds. Transfer the scones to a baking tray lined with baking paper.
Brush the tops with the reserved egg and milk mixture and sprinkle with sugar.
Bake for 15-20 minutes until golden brown on top.
Transfer the scones to a rack to cool.

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