Blueberry scones

YOU
makes 12 scones serving Prep: 15 mins

The berries work well in baking, from flapjacks to scones and clafoutis. Enjoy these scones with creamy yoghurt flavoured with blueberries too.

By Food24 November 11 2019
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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.

 



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