Marc's Clotted cream Blueberry Scones
Ingredients
450g Self-raising flour
1 tsp Baking powder
½ tsp Salt
80g Caster sugar
125g Clotted cream
275ml Buttermilk
1 tsp Vanilla bean paste or extract
225g Blueberries
15g Demerara Sugar (for sprinkling on the top)
Marc Elliotts’s clotted cream and blueberry scones
Thank you to Marc from GBBO for this delicious recipe! To see more, please visit him on Instagram: @marc_o_bakes
Method
- Preheat the oven to 220°C, fan 200°C, gas 7.
- Sift the flour, baking powder, salt and sugar into a large mixing bowl. Add the clotted cream and mix until the mixture looks like rough breadcrumbs.
- Make a well in the centre and pour in the buttermilk, vanilla and the blueberries (reserving 12 blueberries for the topping)
- Mix until there are no dry bits, but don’t overwork the dough.
- Tip out onto a lightly floured surface and briefly shape and pat into a round, about 2.5-3cm deep.
- Push the reserved blueberries into the top of the dough and cut into 8 wedges.
- Sprinkle with a little Demerara sugar and bake for 15-18 minutes until risen and golden.
- Transfer to a wire rack to cool for at least 15 minutes
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