Fruit Cake
– 2 cups all-purpose flour – 1/3 cup sugar – 1 tbsp baking powder – 1/2 tsp salt – 6 tbsp cold butter, cubed – 1/2 cup heavy cream – 1 large egg – 1 tsp vanilla extract – 1 cup fresh or frozen blueberries
In a large bowl, mix flour, sugar, baking powder, and salt. Use a pastry cutter or fingers to cut in cold butter until mixture resembles coarse crumbs.
In a separate bowl, whisk together heavy cream, egg, and vanilla. Pour the wet mixture into the dry ingredients and stir until just combined.
Gently fold in the blueberries, being careful not to mash them. If using frozen berries, do not thaw to avoid excess moisture in the dough.
Turn dough onto a floured surface, knead briefly, then shape into an 8-inch circle. Cut into 8 wedges and place them on a parchment-lined baking sheet.
Preheat oven to 400°F (200°C). Brush scones with a little cream or milk for a golden top. Bake for 18–22 minutes or until lightly browned.
Cool on a wire rack for a few minutes. Serve warm or at room temperature. Enjoy with butter, jam, or clotted cream for a delightful treat.
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