Monday, November 16, 2009

Blueberry Scones


  • 250g strong (baker's) plain flour
  • 1/2 tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • 50g unsalted butter, chilled, diced, plus extra to serve
  • 50g caster sugar
  • 1 punnet (125g) blueberries
  • 175ml buttermilk


  1. Preheat the oven to 200°C. Dust a large baking tray with flour.
  2. Sift the flour, bicarbonate of soda, cinnamon and 1/2 teaspoon of salt into a large bowl and mix well. Add the butter and use your fingertips to rub it into the flour until the mixture resembles fine crumbs. Stir in the sugar, blueberries and buttermilk, and mix to form a dough.
  1. Dust your hands with flour and form the dough into a 20cm round. Mark 8 wedges in the dough with a knife. Bake for 20-25 minutes or until light golden. Allow to cool, break the scones into 8, then split in half and spread with butter.

No comments:

Post a Comment