Blueberry scones

Fairlady
4 servings
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Fruit

By Food24 November 03 2009
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Ingredients (7)

225.00 g flour — self-raising
40.00 g butter — spread
30.00 ml castor sugar
salt — pinch
150.00 g blueberries — frozen
150.00 ml milk
flour
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Method:

Preheat oven to 220 ºC. Lightly grease a baking sheet. Sift flour into a bowl and rub butter spread into it rapidly, using your fingertips.
Stir in sugar, salt and frozen blueberries. Mix in milk, a little at a time, using a knife.
Flour your hands and knead mixture to a soft dough, adding a little more milk if necessary. Turn dough out on to a floured work surface and shape into a flat round, not less than 2 cm thick. Cut dough into 4 wedges with a sharp knife.
Place on baking sheet, dust each scone with a little extra flour and bake near the top of oven for 15 to 20 minutes, or until crisp and golden brown.
Cool on a wire rack, slit open and spread generously with butter or butter spread before serving.



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