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Blueberry scones
Blueberry scones
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Prep Time:
12 minutes
Cook Time:
15 minutes
Total Time:
27 minutes
Indulge in delicious blueberry scones paired with a cozy cup of tea for a delightful afternoon treat.
Ingredients:
  • 300.00 gm self-raising flour
  • 20.00 gm caster sugar
  • Pinch of salt
  • 60g butter, chilled, chopped
  • 195.00 gm buttermilk
  • Buttermilk, extra, for brushing
  • 3.75 gm ground cinnamon
  • 125.00 ml frozen blueberries
  • 8.80 gm vanilla extract
Instructions:
  • Preheat your oven to 220C (200C fan-forced) and line a baking tray with parchment paper, positioning the oven rack in the top half.
  • Sift flour, cinnamon, sugar, and salt into a bowl. Add butter and rub it into the flour mixture using your fingertips until it resembles fine breadcrumbs. Then gently mix in the blueberries.
  • Create a crater in the middle of the mixture. Pour in buttermilk and vanilla. With a flat-bladed knife, mix until a sticky dough is formed. Transfer onto a lightly floured surface. Knead lightly until smooth.
  • With a dusted rolling pin, delicately flatten the dough to a 2cm thickness. Employ a 6cm fluted-edge round cutter to shape the scones. Gather any remaining dough, and continue until you have 12 scones in total.
  • Arrange the scones closely together on the baking tray. Brush them with buttermilk. Bake for 15 minutes or until they turn golden and sound hollow when tapped. Enjoy with your choice of whipped cream, double thick cream, butter, or mascarpone.

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