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Blueberry Buttermilk Scones
Serves
Cooking time
1h
30m
Golden, fluffy, and bursting with juicy berries in every bite. This scones are easy to make and even easier to love! They’re perfect warm from the oven with a dollop of cream and jam—just the thing for a cosy morning or afternoon treat.
Ingredients
2 1/2 cupsself-raising flour
2 tbspraw caster sugar
60gbutter, diced
1 cupbuttermilk, plus extra for brushing
170gpunnet Driscoll's blueberries
whipped cream and blueberry jam, to serve
Method
-
Preheat
Preheat oven to 220°C (200°C fan-forced). Line a large baking tray with baking paper.
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Scones
Whisk the flour, sugar and a pinch of salt in a large bowl. Rub in the butter until mixture resembles coarse breadcrumbs. Make a well in the centre and pour in the buttermilk. Mix with a round-bladed knife until mixture clings together in clumps. Add a little more buttermilk if necessary. Add the blueberries and press the mixture together to form a soft dough. Shape dough into a 3cm-thick round. Some of the blueberries will burst – this is okay. Cut rounds with a 5.5cm cutter dipped in flour.
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Baking
Place scones on prepared tray, almost touching and brush with extra buttermilk. Bake for 15-18 minutes or until golden and cooked through. Remove from oven and cool slightly. Serve warm, split in half with cream and jam.
