Sunday, March 6, 2011

Blueberry Breakfast Scone

It's nice to have a sleep-in on Sundays (by that I mean waking up at 8am) and not have to rush for any activities. A slow start to a beautiful autumn day in Sydney. Made this for our breakfast this morning which is a welcome change to the usual bacon/sausages and eggs. Surprisingly, this recipe by Bill Granger is quick and easy. Took less than 30 minutes from start to finish.

250gm (2 cups) plain flour, sifted
1 tablespoon caster sugar
3 teaspoons baking powder
pinch of salt
100gm (3 1/2 oz) cold unsalted butter, cubed
2 eggs, lightly beaten
125ml (1/2 cup) cream
85gm (1/2 cup) blueberries, tossed in a little flour
1 egg, mixed with 1 tbsp milk for glazing

  1. Preheat the oven to 200C (180C for fan-forced). Line a baking tray with baking paper.
  2. Pulse the flour, sugar, baking powder and salt in a food processor until well combined. Add in the butter and pulse until it is roughly combined. You may find some lumps of butter.
  3. Pour the mixture into a bowl and make a well in the middle. Add in the beaten eggs and cream and mix together using a knife.
  4. Gently fold in the blueberries with your hands.
  5. Turn out the dough on to a floured surface and knead with fingers. Form a round shape and place onto the lined baking tray. Cut the circle into quarters and half these quarters. Glaze with the beaten egg mix and bake for 15-20 minutes or until golden brown. 
  6. Serve warm with butter or whipped cream.


  1. Can I send my kids over to yours for breakfast on Sundays? LOL. It looks so yummy. Please don't tell mine, all they had was scrambled eggs on toast.

  2. Cyn, anytime. My girls usually get scrambled eggs on toast as well, so it's nice to have something different.

  3. sounds easy but I dun have food processor which means it's gonna take slightly longer then :p