Name: Blueberry scones
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 3 cup (450g) self-raising flour; 1 cup (150g) blueberries; 1 1/4 cup (310ml) buttermilk; 2 tablespoon light olive or rice bran oil; 1 tablespoon milk, to glaze; 1 cup (280g) low-fat vanilla yogurt, to serve

Blueberry scones

Makes 12 Item

Prep

15M

Cook

15M

Total

30M

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Ingredients

3 cup (450g) self-raising flour

1 cup (150g) blueberries

1 1/4 cup (310ml) buttermilk

2 tablespoon light olive or rice bran oil

1 tablespoon milk, to glaze

1 cup (280g) low-fat vanilla yogurt, to serve

Method

1.Preheat oven to 230°C or 210°C fan. Grease and flour a baking tray.

2.Sift flour and a pinch of salt into a large bowl. Add blueberries. Make a well in centre and pour in buttermilk and oil, mixing with a round-bladed knife to make a soft dough.

3.Turn dough out onto a floured surface and pull together into a rough ball. It should remain uneven and not be shiny. Pat out to a 2cm thickness. Cut into 4cm rounds with a floured cutter, rerolling and cutting any offcuts. Place on prepared tray and brush tops with a little milk. Bake for 12-15 minutes, until golden.

4.Serve warm with vanilla yogurt.

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Ingredients

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