Ingredients

The following ingredients have 4 Servings
  • 225 g self-raising flour
  • 1 tsp cream of tartar or baking powder
  • 55 g unsalted butter (cold)
  • 30 g caster sugar
  • 150 ml milk (I used semi-skimmed)
  • 200 g fresh blueberries
  • 150 ml double cream

Instruction

  • Place the flour, cream of tartar, and sugar in a large bowl. Mix.
  • Cut the butter into cubes and rub it gently into the flour and sugar mixture. Don't overmix. You want to leave a rough, not fine, texture.
  • Add approx three quarters of the blueberries then pour in the milk.
  • Stir together then tip onto a floured surface and form into a round.
  • Lift the scone round onto a large baking case.
  • Place a second large baking case in the slow cooker pot. Note: I used my round 3.5 litre slow cooker for this. If you have a bigger slow cooker you might need to double your quantities or use a cake tin inside the pot.
  • Put the case with the scone into the pot inside the other case. This adds an extra layer to prevent burning at the sides.
  • Cook on high for one and a half to two hours, until cooked through and golden around the sides. Use a tea/dish towel or squares of kitchen roll under the lid to prevent moisture dripping onto the scone.
  • Use the case to pull the scone out of the pot and leave to cool.
  • Whip the double cream, I like to do this by hand using a whisk but you can also use an electric whisk.
  • Split the scone in half, spread the whipped cream using a spatula knife and then top with the remaining blueberries. Replace the top of the scone and serve!