Preparation time is 20minutes
Cook time is 15minutes
Total time is 35minutes
Serve is for 15 people
Difficulty level: 3 out of 4
7 Ingredients
Number of servings
15
- 2 1/2 cup self raising flour
- 60grams butter, cold, diced
- 3tablespoons icing sugar mixture
- 1/2 punnet blueberries, halved if large
- 2 lemons , 1 rind grated, 1 juiced
- 1/2 cup butterilk
- 2tablespoons caster sugar
Method
Step 1 of 6
Preheat oven to 220°C. Lightly grease a baking tray.
Step 2 of 6
Place flour into a large bowl. Add butter and rub in using your fingertips until it resembles fine breadcrumbs. Stir in sugar, lemon rind and blueberries and make a well in the centre.
Step 3 of 6
Pour buttermilk into well in flour. Mix using a dinner knife until a dough forms - be careful not to over work the dough.
Step 4 of 6
Turn out onto a clean bench. Knead lightly to bring together. Pat out until 2.5cm thick. Use a 6cm cutter to cut scones, pushing straight down without twisting. Reshape scraps and recut.
Step 5 of 6
Place scones onto the baking tray. Bake for 10-12 minutes or until golden, then transfer to a wire rack and cool.
Step 6 of 6
Mix icing sugar with enough lemon juice to make a thick but runny icing. Drizzle over the scones. Pack in an airtight container ready for serving.
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