Blueberry Scones

Preheat your oven to 180°C. In a mixing bowl, combine the flour, sugar, Dr. Oetker Baking Powder, and salt. Add the cold butter cubes and use a pastry cutter or knife to cut the butter into the flour mixture until it resembles coarse crumbs.

In a separate bowl, whisk together the heavy cream, egg, and Dr. Oetker Vanilla Paste. Add this wet mixture to the dry ingredients, stirring until just combined. Gently fold in the fresh blueberries, being careful not to crush them.

Turn the dough out onto a lightly floured surface and knead briefly to bring it together. Pat the dough into a circle about 2.5cm thick. Use a knife to cut the dough into 8 wedges and transfer them to a baking sheet lined with parchment paper.

Bake the scones in the preheated oven for 15 minutes or until they are golden brown. Remove from the oven and allow to cool slightly before serving. Enjoy your homemade Blueberry Scones warm or at room temperature.