Blueberry & Buttermilk Scones
Prep 15minBake 30minMakes about 8 serves
There is something quite deliciously wholesome yet wonderfully wicked about these scones. It’s worth making them to discover what I mean …
300g (2 cups) wholemeal plain (all-purpose) flour, plus extra, to dust
2½ teaspoons baking powder
1½ teaspoons ground cinnamon
Pinch of salt
100g butter, at room temperature, cubed
55g raw sugar, plus 1 tablespoon extra, to sprinkle
125g fresh blueberries
125ml (½ cup) buttermilk
60ml (¼ cup) milk, plus extra, to brush
1½ teaspoons natural vanilla extract or essence
Thick (double) cream, mascarpone or butter, to serve
- Preheat the oven to 200°C (180°C fan-forced). Line a baking tray with baking paper.
- Put the flour, baking powder, cinnamon and salt in a large bowl. With your palms facing upwards, use your fingertips to rub in the butter until the mixture resembles fine breadcrumbs and the butter is evenly incorporated. Stir in the sugar and blueberries. Make a well in the centre.
- Combine the buttermilk, milk and vanilla. Add to the flour mixture and use a round-ended knife to mix with a cutting action until the dough comes together in clumps.
- Use lightly floured hands to bring the dough together – it will be soft, but not sticky. Place on a lightly floured bench top and knead lightly and briefly (only about six times) to bring it together into a ball.
- Shape the dough into a 20cm round about 2.5cm thick and place on the lined tray. Use a floured large sharp knife to cut the round into 8 wedges, leaving it as a round. Use a pastry brush to lightly brush the top with a little extra milk, and sprinkle with the extra sugar.
- Bake in the middle of the preheated oven for 30 minutes, until the scones are lightly golden and cooked through; they are ready if they sound hollow when you tap them on the base. Serve warm or at room temperature with cream, mascarpone or butter. These scones are best eaten on the day they are made.