As I mentioned last week in my Cheese & Chive scones post, I used the same dough to make a sweet version and boy-oh-boy, were these good! I love when one recipe is so versatile and can be used in many different ways and this scone recipe is a prime example. You can strip away all the flavourings and have it as a plain scone or add any fruit, herbs or cheese to make it a more decadent treat. What’s not to love?
- 2 cups flour
- 4 teaspoons baking powder
- 1/2 cup caster sugar
- pinch of salt
- 1/3 cup cold butter cubed
- 3/4 cup milk
- zest of 1 lemon
- 1.5 cups frozen blueberries
- caster sugar for sprinkling
Pre-heat the oven to 180°c and line a baking sheet with baking paper.
In a large mixing bowl, sift the flour, baking powder, sugar and salt together.
Add the butter and with your fingertips, rub the butter into the flour until you have a mixture resembling coarse breadcrumbs.
Add the lemon zest and blueberries.
With a knife, cut the milk into the flour and butter mixture.until you have a soft dough
Turn the dough onto a floured surface and working very gently, bring together into a disc around 3-4cm in height.
Cut the dough into wedges and place on a baking tray.
Whisk the egg then brush the tops of your scones, sprinkle over the caster sugar and place in the oven.
Bake for 20-25 minutes until the scones are risen and golden brown.
Remove from the oven and serve with butter.