Zomer Cafe: Blueberry Scones

They may look like muffins, but these delightful Zomer scones are something a bit different to try your baking skills on. Easy to make and a guaranteed hit fresh out of the oven.

Zomer Cafe's Blueberry Scones
  • 115g cold butter
  • 260g flour
  • 100g sugar
  • 2 ½ tsp baking powder
  • 220g frozen blueberries
  • 120g cream
  • 1 egg
  • Brown sugar, for sprinkling

Preheat the oven to 210 °C.

Cut the butter into small pieces and rub it into the flour, sugar and baking powder in a mixing bowl. You can use a kitchen mixer paddle attachment or your hands. Keep going until you can see no chunks of butter.

Next, add frozen blueberries to the mix and mix briefly to coat the blueberries.

In a small bowl, briefly mix cream and egg. Add to the above mixture and combine to form a lumpy dough. Do not over mix. This is quite a wet dough so you can go a bit hard on the flour while handling it on the bench.

Shape your blueberry scones. Grease spray your baking tray and line it with baking paper. Place the scones on the baking tray, brush them with some cream and sprinkle brown sugar on top.

Bake for 15 to 20 minutes until golden brown and fully baked.

To check if it’s baked, insert a stick and see if any dough sticks to it, or lift the scone from the bottom – if the colour is still pale then bake for a couple more minutes then it’s up for grabs!

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