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Blueberry scones


Blueberry scones

Ingredients 15
Servings makes 12 scones
Time 15 min

Ingredients

  • 500
    ml
    cake flour
  • 10
    ml
    baking powder
  • 2,5
    ml
    salt
  • 60
    ml
    sugar
  • 90
    ml
    butter
  • 250
    ml
    blueberries
  • 60
    ml
    grated lemon zest
  • 180
    ml
    double-cream yoghurt
  • 1
    large egg
  • 10
    ml
    vanilla essence
  • coarse yellow sugar
  • TO SERVE
  • 250
    ml
    double-cream yoghurt
  • 60
    ml
    blueberries, lightly crushed
  • a little sugar
 

Method

baking: 20-25 min
 

Preheat the oven to 200°C. Grease a large baking sheet with non-stick spray or line with baking paper.

1. Sift the dry ingredients three times, then mix in the sugar. Rub the butter in until the mixture looks like fine breadcrumbs. Lightly fold in the berries and lemon zest.

2. Whisk the yoghurt, egg and vanilla essence. Cut into the flour mixture using a metal spatula or a flat- bladed knife until just combined – don’t overmix.

3. Transfer the dough to a lightly floured surface and press with the heel of your hand to about 2,5cm thick. Use a cookie cutter to press out 12 scones and arrange on the prepared baking sheet. Generously sprinkle yellow sugar over the scones. Bake for 20-25 minutes or until a skewer inserted in the middle comes out clean.

4. To serve: Mix the yoghurt, berries and sugar and serve with the lukewarm scones.

 

 

Read more on: scones
 

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