Blueberries and buttermilk scones
These blueberries and buttermilk scones are your perfect treat for a lazy weekend morning or leisurely tea.
Ingredients
- 350 g (2 ¾ cups) plain or all purpose flour, plus some extra for rolling out
- 3 tsp baking powder
- 1 pinch salt
- 125 g (1 stick) butter, chilled and diced
- 75 g (generous ⅓ cup) caster/granulated sugar
- 175-200 ml (⅔ - ¾ cup) buttermilk
- 150 g (1 ¼ cup) fresh or frozen blueberries
- 2 tbsp whole milk
- 2 tbsp Demerara / turbinado sugar
Instructions
- Preheat the oven at 200ºC (400ºF).
- Sift the flour, baking powder and a pinch of salt into a large mixing bowl. Add the chilled, diced butter and rub into the dry ingredients using your hands.
- When the mixture resembles sand and there are only very small pieces of butter remaining, add the caster/granulated sugar and mix to combine.
- Make a well in the middle of the mixture, add the buttermilk and blueberries and stir to combine using a rubber spatula. Once the dough starts to come together, use your hands to form a rough ball.
- Tip the dough out onto a lightly floured work surface. Very lightly knead for about 30 seconds to bring the dough into an almost smooth ball but do not overwork it.
- Cut in half and flatten each half into a round disc each about 16 cm (6 ¼ inches) in diameter. Using a long, sharp knife cut each disc into 8 triangular wedge shapes.
- Arrange the wedges on a prepared baking sheet lined with baking parchment and brush the tops with a little milk, scatter with demerara/turbinado sugar and bake on the middle shelf of the preheated oven for 14-20 minutes, or until well-risen and golden.
- Cool on a wire rack and serve slightly warm with slices of butter ready melting on top if you wish.
