Blueberry scones

Step by step

1. Place the flour, baking powder and caster sugar into the bowl of the Cook Processor fitted with the Multiblade and pulse once or twice to mix.

2. Add the chilled butter and pulse a few times, in 1 second bursts until the butter is in small pea sized pieces.

3. Add the remaining ingredients and pulse a few times, in 1 second bursts until the mixture just forms a uniform dough. Tip the dough onto a lightly floured surface and pat into a circle, about 1-inch thick. Cut through the middle into 6 large triangles and place onto a parchment lined baking tray.

4. Brush the scones with a little milk and sprinkle with a little demerara sugar. Bake in an oven preheated to 200C (180C fan) for 25-30 minutes or until golden brown.

5. These scones will freeze for up to a month, simply defrost and refresh in a warm oven.

6. If fresh blueberries are unavailable you can use frozen blueberries or a mixture of different dried fruits.

7. If you want to make christmas inspired scones replace the sugar and the fruit with 250g mincemeat which will give a lightly spiced flavour similar to mince pies.

8. Edd is a professional baker, food writer and TV personality. After studying politics at university, Edd started to work in the banking industry but didn’t enjoy it. So after winning the original series of the hot BBC show ‘The Great British Bake Off’ in 2010, he has jumped at the chance of following his passion for Baking. Since the show he has appeared on numerous TV shows and his recipes regularly appear in some of the UK’s top food magazines. In 2013 Edd ran a pop-up bakery at Fortnum and Mason making his favourite recipes from his books. He has written two books ‘The Boy Who Bakes’ released in 2011 and ‘Say It With Cake’ in 2012.