Buttermilk Blueberry Scones

10 Scones
30 min

Scones, an afternoon tea classic, are often served with clotted cream and jam. They are pillowy, buttery and have a nice, crunchy outer shell, making it a must to have a bite right after they've been baked.

Adding buttermilk helps make the scones more supple and springy, and also adds a slight tanginess.


There is also the possibility of adding things into the scone batter itself, such as raisins, chocolate chips, citrus peels, any dried fruits you like, and more. If you are interested in spicing up you scones, you could add to the batter cardamom or cinnamon, or both!


If you lose the outer crunch of your scone, you could toss them in the toaster.

Enjoy!


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Recipe details

  • 10  Scones
  • Prep time: 15 Minutes Cook time: 15 Minutes Total time: 30 min
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Ingredients


  • 3 cups (450g) self raising flour plus more for dusting
  • ¼ tsp salt
  • 1 tsp icing sugar
  • 3 ½ tbsp or (60g) cold butter, cut into small squares
  • 1 ¾ (430ml) buttermilk
  • ¼ of a lemon zest
  • 1 cup (150g) fresh or frozen blueberries

Instructions


Heat the oven up to 220°C or 428°F
Sift all dry ingredients into large bowl, rub in butter, add the lemon zest and blueberries, stir in enough buttermilk to mix to a soft, sticky dough.
Turn dough onto floured surface, quickly knead until smooth. Press dough out to 2cm thickness, cut to 5cm rounds and place into prepared baking tray.
Bake it in the oven about 15- 18 minutes.

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