Scones are a traditional feature of a high tea, but are also super tasty at breakfast or with a cup of coffee. This version is a little lighter and we've added blueberries. So no need to restrict yourself to one helping - treat yourself to two!
Beat the butter with the icing sugar, honey, cinnamon and 2 eggs using the mixer until light and airy. Sieve the flour and baking powder over the mixture. Mix briefly. Stop mixing as soon as all the ingredients are combined in a batter. Add half the milk to the batter and mix, then add the other half and mix. Fold the blueberries into the batter.
Divide the batter into approx. 20 equal portions. Shape them into balls. Place them on a baking tray lined with baking paper. Beat the remaining egg and brush the top of the scones with the egg. Bake the scones in the middle of the oven for approx. 14 minutes until golden brown and cooked through.
