Blueberry Scones
Ingredients
445g (3 1/2 cups) self-raising flour
2 teaspoons baking powder
75g (1/3 cup) caster sugar
250ml (1 cup) milk
80g unsalted butter, melted
120ml (1/2 cup) cream
150g (1 cup) frozen fresh blueberries
Jam, to serve
Whipped cream, to serve
Preheat oven to 180°C. Place baking paper onto oven tray and set aside.
In a large bowl place flour, baking powder and caster sugar. Using a whisk, combine thoroughly.
Pour milk, butter and cream into a separate, medium sized bowl. Lightly whisk together and pour into dry mixture. Add frozen blueberries.
Using a spatula lightly incorporate mixture and turn out onto floured surface. Using your hands, gently knead the dough together.
Lightly flour a rolling pin and roll out dough to approximately 2cm thickness. Using a 6cm cookie cutter, cut out 12 scones. Place onto prepared tray and bake in oven for 15 minutes or until slightly golden.
Remove from oven and place on a cooling rack. Cool slightly before serving with jam and cream.
Ingredients
Directions
Preheat oven to 180°C. Place baking paper onto oven tray and set aside.
In a large bowl place flour, baking powder and caster sugar. Using a whisk, combine thoroughly.
Pour milk, butter and cream into a separate, medium sized bowl. Lightly whisk together and pour into dry mixture. Add frozen blueberries.
Using a spatula lightly incorporate mixture and turn out onto floured surface. Using your hands, gently knead the dough together.
Lightly flour a rolling pin and roll out dough to approximately 2cm thickness. Using a 6cm cookie cutter, cut out 12 scones. Place onto prepared tray and bake in oven for 15 minutes or until slightly golden.
Remove from oven and place on a cooling rack. Cool slightly before serving with jam and cream.
