The berries work well in baking, from flapjacks to scones and clafoutis. Enjoy these scones with creamy yoghurt flavoured with blueberries too.
|500 ml||flour — cake|
|10 ml||Robertson's baking powder|
|60 ml||lemon — zest only|
|180 ml||LANCEWOOD® Double Cream Plain Yoghurt|
|1||eggs — large|
|10 ml||vanilla — essence|
|to serve — to serve|
|250 ml||LANCEWOOD® Double Cream Plain Yoghurt|
|60 ml||blueberries — lightly crushed|
the oven to 200°C. Grease a large baking sheet with non-stick spray or line with
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
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.
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.
serve: Mix the yoghurt, berries and sugar and serve with the lukewarm scones.