Name: Blueberry scones
Prep time: 15 min
Total time: 15 min
Yield: makes 12 scones serving
Cuisine: Bake
Ingredients: 500 ml flour cake; 10 ml Robertson's baking powder; 2,5 ml salt; 60 ml sugar; 90 ml butter; 250 ml blueberries; 60 ml lemon zest only; 180 ml LANCEWOOD® Double Cream Plain Yoghurt; 1 eggs large; 10 ml vanilla essence; yellow sugar; to serve to serve; 250 ml LANCEWOOD® Double Cream Plain Yoghurt; 60 ml blueberries lightly crushed; sugar

Recipe Disclaimer

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Ingredients (15)

500 ml	flour — cake
10 ml	Robertson's baking powder
2,5 ml	salt
60 ml	sugar
90 ml	butter
250 ml	blueberries
60 ml	lemon — zest only
180 ml	LANCEWOOD® Double Cream Plain Yoghurt
1	eggs — large
10 ml	vanilla — essence
	yellow sugar
	to serve — to serve
250 ml	LANCEWOOD® Double Cream Plain Yoghurt
60 ml	blueberries — lightly crushed
	sugar

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Method:

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.