Blueberry Scones

You always read of tea with scones. Served with butter, cream and jam. S got some blueberries, not the sweetest, but fortunately they were not tart either, and I found a blueberry scone recipe at Joy of Baking.  Just before that I had watched a TV show where they made these fresh scones, and the lady said that these were the simplest dish that could be made when you have guests coming in without notice. And these are the kind of recipes I like !

All Purpose Flour - 2 cups ( 260 gms)
Granulated sugar - 1/3 cup (65 grams)
Baking powder - 2 tsp
Salt - 1/8 tsp
Butter 85 gms ( roughly 6 tbsp) chilled and unsalted - cut into pieces
Fresh blueberries - 150 gms
Egg - 1 large - beat lightly
Vanilla essence - 1/2 tsp
Milk or cream - 1/2 cup
( As usual, I used milk, you can use cream for a richer scone)

Brushing the scone.
An egg wash - ( yolk beaten with a little water ) or use milk and cream to brush top of scone before baking

Line a tin with parchment paper that has been lightly greased and keep ready
Take a large bowl, whisk together the flour, sugar, baking powder and salt
Cut butter into small cubes.
Blend into the flour mixture - there are 3 ways you can do this
Use a pastry blender
Hold two knives crosswise and criss-crossing movement to blend the butter into the flour
or Simply use your hand - it helps if you do not have warm hands - to lightly blend the butter into the flour without melting it
The mixture should look like coarse breadcrumbs.
Gently fold in the blueberries. 
In a small container combine cream/milk, beaten egg and vanilla.
Add this mixture to the flour mixture and stir lightly till the dough comes together 
(You may have some milk left over like I did , which I used to brush the scones )
Be careful not to over mix the dough or the scones will be tough

At this stage pre-heat the oven 200C

Put the dough onto a lightly floured surface
Knead the dough gently 4-5 times
Pat the dough into a circle about 7" round, 1 1/2 " thick.
Cut into half and then each half into four triangular pieces.
Place scones on the prepared baking tray
Make sure there is enough space between the scones
Brush the tops of the scones with little cream, milk or egg wash

Bake for about 18-22 minutes till nicely browned and toothpick inserted in centre comes out cleanly.
Cool slightly on a wire rack
Have if possible the same day - though it still tastes good the next day or the next !!

Ideally had with cream or butter and jam.