Niamh Doherty

Archive for August, 2010|Monthly archive page

Blueberry Scones with a Cinnamon Sugar Topping

In Baking, Breakfast on August 7, 2010 at 17:21

This is a lovely recipe for a lazy Sunday morning – you probably have most of the ingredients in your kitchen already, so just buy some fresh or frozen berries this evening and leisurely throw these together in the morning for a delicious breakfast with a cup of good coffee. To make life even easier, you can rub in the butter the night before , and add the baking powder, milk, eggs and berries the next morning. Voila! Delicious, freshly-baked scones with very little effort.

I made two-thirds of this recipe because I didn’t want to end up eating 20 scones by myself, and although the dough was quite sticky, the scones turned out perfectly. I don’t have a scone cutter so I used a tumbler instead. Next time, I’m going to use an ice-cream scoop for perfect bite-size scones. The recipe stipulates painting the scones with an egg-wash glaze to help the sugar to stick to their tops, but I skipped this step as the sugar stuck easily to the tacky dough. If you feel that the scones do need an egg wash, however, simply beat an egg and brush onto their tops before dipping them into the fragrant sugar. The topping caramelises in the oven to give these scones a delicious crunch. Not only are these fabulous for breakfast, but they are great at teatime, and would be perfect for a coffee morning.

Blueberry Scones with a Cinnamon Sugar Topping (based on a recipe for Sweet White Scones from The Ballymaloe Cookery Course, by Darina Allen)

Makes 18-20 scones using a 7.5cm (3in) cutter


900g plain white flour

pinch of salt

50g caster sugar

3 heaped tsp baking powder

175g butter

3 organic eggs

425ml milk, to mix

110g blueberries

For the Topping:

1 tsp cinnamon mixed with 50g granulated sugar


1. Prehat the oven to 250 degrees Celcius. Sieve all the dry ingredients in a wide, large bowl. Cut the butter into cubes, toss in the flour and rub in the butter. Add the berries, stir, and make a well in the centre of the mixture.

2. Whisk the eggs into the milk, add to the dry ingredients and mix to a soft dough. Turn out onto a floured board.

3. Knead lightly, just enough to shape the dough into a round. Roll out to about 2.5cm (1in) thick and cut into scones. Dip the tops in the cinnamon sugar.

4. Put on a baking sheet (no need  to grease) and bake for 10-12 minutes until golden brown on top. Remove from the oven and cool slightly, before slathering in butter and devouring.