Pyrex National Baking Week

Homemade Family Time
16th - 22nd
October 2017

Blueberry and Vanilla Scones

Cooking time: 
15-30 minutes
Preparation time: 
5-10 minutes

  • 225g Self raising flour
  • Small pinch of fine salt
  • ½ tsp baking powder
  • 50g caster sugar, plus 1 tsp for sprinkling
  • 75g Stork tub, cubed at room temperature
  • 75g fresh blueberries
  • 2 tbsp soured cream
  • 1 large medium free-range egg
  • 1 tsp Nielsen-Massey Vanilla Extract

To serve:

  • 250g clotted cream
  • 300g strawberries, sliced
  • 1 tsp Nielsen-Massey Vanilla Bean Paste
  • 3 tbsp caster sugar

  • Heat the oven to 200°C/Gas 6.
  • Sift the flour and baking powder in to a large bowl, then stir in the salt and sugar. Add the Stork and using your fingertips, rub in to the flour until it resembles bread crumbs. Stir in the blueberries.
  • In a jug, whisk together the soured cream, egg and Nielsen-Massey Vanilla Extract. 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.
  • 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.
  • Meanwhile, put the strawberries in a bowl. In a small pan, gently heat the sugar, Nielsen-Massey Vanilla Bean Paste 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.
  • Serve the warm scones with a dollop of clotted cream and the vanilla strawberries.