Blueberry Scones

Benna in action225g self-raising flour

pinch of salt

55g butter

25g caster sugar

150ml milk

1 egg, beaten, to glaze

50g dried blueberries and some Blueberry jam

Carton of Benna cream

Heat the oven to 220°C

Mix together the flour and salt and rub in the butter. Stir in the sugar and then the milk to form a soft dough. Turn on to a floured work surface and knead very lightly.

Pat out to palm sized rounds and place on a lightly greased baking sheet. Brush the tops of the scones with a beaten egg and bake for 12-15 minutes until well risen and golden.

Cool on a wire rack and serve with blueberry jam and fresh whipped Benna.

The most practical way of consuming  your scone is to split it in half, spread the jam first, then add cream on top. This method is favoured, though in Devon in England, the cream is spread first.

Monique Chambers

Monique started indulge in 2011 and has since created Indulge Me GIFT and Indulge Me FOOD and volume 1 of The Artists Directory - Malta. A marketing professional by trade, Monique's passion is to promote local talent and Malta in general. Free time is her biggest indulgence, when she can tinker in her craft room or the kitchen, or be selfish with a book, the sofa and good glass of wine (of course, wearing something beautiful and with freshly coiffed hair!)

No Comments Yet

Leave a Reply

Your email address will not be published.