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Blueberry scones

Recipe from: 10/27/1999 12:00:00 AM
Ingredients 7
Servings 4


  • 225
    self-raising flour
  • 40
    butter spread, at room temperature
  • 30
    castor sugar
  • pinch salt
  • 150
    frozen blueberries
  • 150
  • a little extra flour


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.

Read more on: bake  |  fruit

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