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- Preparation and cooking time
- More effort
- Makes 12 scones
These scones include fresh blueberries, which leak rivulets of purple-blue juice into the dough around them as they bake, making it hard to resist!
- 240g plain flour or 120g plain flour + 115g white wholewheat flour
- 1/2 tsp salt
- 50g granulated sugar
- 12g baking powder
- 85g cold butter, cut into peices
- 142g fresh bluberries
- 2 large eggs, beaten
- 60g plain yoghurt
- 1 tsp vanilla exract
- Grated zest of 1 lemon
- 1/2 tsp almond extract
- 40g caster sugar, for sprinkling on top
- STEP 1Preheat oven to 190 deg celcuis. Lightly grease a baking sheet, or line with baking parchment.
- STEP 2Whisk the dry ingredients in a bowl. Add the butter and work it into the dry ingredients until the mixture is unevenly crumbly; use your fingers, or an electric mixer. Gently mix the blueberries with the dry ingredients.
- STEP 3Stir together eggs, yoghurt, vanilla exract, lemon zest, and almond extract. Add to the dry ingredients and stir very gently, just until combined. The dough will be quite moist, like cookie dough.
- STEP 4Using a 1/4 cup (32g) or large serving spoon, scoop the dough onto the prepared sheet in scant 1/4 cup full, leaving about 10cm between each. You’re aiming for 12 scones.
- STEP 5Brush each ball of dough with a bit of milk, and sprinkle with caster sugar.
- STEP 6Bake the scones for 20-24 minutes, or until lightly browned and a cake tester inserted into a scone ones out dry. Removed from the oven, and serve warm.
- STEP 7Store scones, well wrapped, at room temperature for several days. Can be frozen as well.