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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 12 |
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Lovely light English scones, best eaten on the same day. Posting here for safe keeping. Ingredients:
250 g self raising flour |
1 teaspoon baking powder |
50 g firm butter, diced |
25 g golden caster sugar |
50 g blueberries |
284 ml buttermilk |
Directions:
1. Put an ungreased baking sheet into the oven and preheat oven to 230C/450F/gas8.
2. Sift flour and baking powder together and add sugar.
3. Add butter and rub in with fingertips until mixture resembles breadcrumbs.
4. Add blueberries and pour in the milk. Use a knife to mix everything together. (Be aware that you may not need all the buttermilk so don't add all at once).
5. After lightly kneading (do not overknead) dough, tip onto a floured surface and pat down until approx 1inch thick.
6. Cut out with a scone cutter or into squares with a knife.
7. Brush the top with leftover buttermilk or normal milk and sprinkle with some sugar.
8. Lift scones onto the preheated baking sheet and bake for 12-15 minutes until scones are risen and golden. Cool on a wire rack.
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