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| After getting through this summer, we deserve a treat. Fresh scones with blueberries and cream (or ice cream!) with iced tea and tiny sandwiches is it! |
By now, with any luck, you will have been through or are undergoing lots of cooling, refreshing rain.
It's been a beltingly hot, almost unbearable summer and we've all been through the mill.
If you've decided to treat yourself for resisting the urge to run naked down the streets screaming during the worst of the suffocating heat, try these wonderfully light and lovely blueberry scones, with thick clotted cream or even vanilla ice cream.
Served with iced tea and maybe a few small sandwiches, hopefully sitting somewhere shady and cool, the scones will be fabulous!
Cost: £1.75 (2022)
Makes: 5-6 total but recipe doubles easily
Ingred:
1 tsp baking powder
1/4 tsp salt
75gm/2.5 oz cold, cubed butter
1 eggs, well beaten
generous handful blueberries that have been washed (and if non-organic soaked 10 mins in 9 parts water and 1 part vinegar) and picked over to remove squishy or spoiling berries
100ml whipping or double cream
1 ball ginger in syrup, drained, in fine dice (opt but oh-so-fabulous!)
1/2 generous teaspoon syrup from jar of ginger in syrup (opt)
low-sugar blueberry jam/compote (instant home-made or purchased)
