Blueberry Cheese Scones - Rebecca Wilson

Name: Blueberry Cheese Scones - Rebecca Wilson
Ingredients: 300g of self raising flour*; 50g of cold unsalted butter, cubed (can sub for dairy free butter); 150g of grated cheddar cheese (optional to make plain fruity scones); 2 medium eggs (can substitute for an additional 115ml of milk – note the scones won’t be quite as fluffy); 70ml of whole milk (sub for plant based); 150g of fresh blueberries

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If you love a cheese scone with jam on top – you will love this much lower sugar version! Juicy bursts of fruit with savoury cheese scone is a real winner!

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Ingredients

300g of self raising flour*
50g of cold unsalted butter, cubed (can sub for dairy free butter)
150g of grated cheddar cheese (optional to make plain fruity scones)
2 medium eggs (can substitute for an additional 115ml of milk – note the scones won’t be quite as fluffy)
70ml of whole milk (sub for plant based)
150g of fresh blueberries