I am the owner of the majority of Bill Granger's cookery books and seem to have watched most of his television programmes.
These blueberry scones are from his book Bill Granger Holiday, they were light in texture and delicious. The liquid measurement was far too generous, fortunately I held some liquid back, otherwise they would have been a failure. They have to be fresh blueberries for this recipe, otherwise the scones will be coloured purple. All you need to do is warm them in the microwave and slather them in butter - delicious.
I like Bill Granger and so obviously, I forgive him....
Blueberry Breakfast Scones
Makes 8 wedges
250g plain flour, 1 tablespoon caster sugar, 3 teaspoons baking powder, a pinch of salt, 100g cubed unsalted butter, 2 lightly beaten eggs, 125ml cream(I used plain yogurt), 85g blueberries.
1. Preheat the oven to 200°C/400°F/Gas 6. Grease a baking tray.
2. Put the flour, sugar, baking powder and salt in a bowl and mix well. Rub in the butter until it resembles large flakes.
3. Mix together the eggs and cream (or plain yogurt). Toss the blueberries in a little flour and add to the dry ingredients. Pour in some of the egg and cream mix and keep adding until the dough is soft.
4. Turn the dough out onto a floured surface and press into a 15cm square. Cut into quarters and then cut each quarter in half.
5. Place on the baking tray and brush some of the remaining egg and cream liquid to glaze.
6. Bake for 20 minutes until golden.