Member recipe

Blueberry Scones

Member recipe by

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Cooking time

Prep: 20 minutes Cook: 24 minutes

Skill level

More effort

Servings

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!

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 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

Method

  1. Preheat oven to 190 deg celcuis. Lightly grease a baking sheet, or line with baking parchment.

  2. Whisk 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.

  3. Stir 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.

  4. Using 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.

  5. Brush each ball of dough with a bit of milk, and sprinkle with caster sugar.

  6. Bake 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.

  7. Store scones, well wrapped, at room temperature for several days. Can be frozen as well.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.