Ingredients:

  • 2 ¼ cups (280 g) Self-Raising Flour
  • ½ tsp Fine Sea Salt
  • ⅓ cup (75 g) Caster Sugar
  • 4 oz (115 g) Unsalted Butter, cold and cubed
  • 1 large Egg, lightly beaten (plus 1 additional yolk for glaze)
  • 1 tbsp Lemon Zest (zest of about 1 medium lemon)
  • ½ cup (120 ml) Whole Milk, cold
  • ¾ cup (100 g) Blueberries (fresh or frozen)
  • 1 large Egg yolk (for glaze)
  • 1 tsp Milk or water (for glaze)

Instructions:

  1. Preheat the oven to 220°C (425°F / Gas Mark 7). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, salt, and sugar until well combined.
  3. Add the cold, cubed butter to the dry ingredients. Use your fingertips to quickly rub the butter into the flour mixture until the mixture resembles coarse breadcrumbs. Work quickly to keep the butter cold.
  4. Stir in the lemon zest and blueberries, ensuring the fruit is evenly distributed without crushing it.
  5. In a separate cup, lightly beat the main egg and add the cold milk. Reserve the yolk for the glaze later.
  6. Pour the wet mixture into the dry ingredients. Use a knife or spatula to gently bring the mixture together into a shaggy dough. Do not overwork the dough; excessive kneading results in tough scones.
  7. Lightly dust a surface with flour. Turn the dough out and pat or lightly roll it into a circle roughly 2 cm (¾ inch) thick.
  8. Dip the 6 cm / 2.5-inch pastry cutter in flour before each cut. Press the cutter straight down into the dough (do not twist!) to ensure clean edges. Place the cut rounds onto the prepared baking sheet, ensuring they are touching lightly (this helps them rise straight).
  9. Mix the reserved egg yolk with 1 teaspoon of milk or water. Gently brush the tops of the scones with the egg wash, avoiding the sides, as this prevents an even rise.
  10. Bake for 12–15 minutes, or until the scones are well-risen and golden brown on top.
  11. Transfer the scones to a wire rack immediately to cool slightly before serving.