The weather is improving and there’s nothing I like better than afternoon tea in the sun. In my mind you can’t have a summer tea without scones with jam and cream, but that doesn’t mean your scones have to be traditional or plain. I created this brand new Blueberry and Hazelnut Scone Recipe and it’s really tasty topped with blueberry jam and lashings of whipped cream!

What You’ll Need

250g/ 9oz Self Raising Flour

30g/ 1oz Butter (softened)

85g/ 3oz Caster Sugar

30g/ 1oz Blueberries

30g/ 10z Chopped Hazelnuts

1 Egg

150ml Milk

Step 1

Preheat the oven to 220C/ 425F/ Gas Mark 7. Rub together the butter and flour, then mix in the sugar and blueberries.

Step 2

In a measuring jug combine the milk and egg using a small whisk or fork.

Step 3

Make a well in the centre of the flour mixture and pour in the liquid from the jug. Reserve a little of the milk mixture to glaze the scones before baking later.

Step 4

Using your hands bring together the ingredients to make a dough, if you find it too sticky then add a little flour until you reach the desired consistency. Don’t worry if you ‘pop’ some of the blueberries this will add colour to your finished scones, in fact I pop them on purpose 🙂

Step 5

Turn the dough out onto a floured surface and knead lightly. Using a rolling pin roll into a round about 2cm thick. Cut into scone shapes using a round cutter (or alternatively you can cut into squares using a sharp knife).

Step 6

Place the scones onto a lined baking tray. Pop them into the fridge for 20 minutes. Finally glaze the scones with the left over milk mixture and bake for 10-12 minutes.

Serve with blueberry jam or compote and oodles of whipped or clotted cream 🙂