Thursday, 8 November 2012

morning or afternoon tea scone recipe

blueberry & lemon scone cake
Donna Hay
Source: ‘U on Sunday’, November 4, 2012
Recipe: Siobhan Boyle

Serves: 8
2 cups (300g) self-raising flour
2 tablespoons caster sugar
1 tablespoon finely grated lemon rind
125g blueberries
cup (160ml) buttermilk
cup (160g) sour cream
1 teaspoon vanilla extract
Milk, for brushing
Icing sugar, for dusting

1.       Preheat oven to 200°C.  Place the flour, sugar, lemon rind and blueberries in a bowl and mix to combine. 
2.       Make a well in the centre and pour in the buttermilk, sour cream and vanilla.
3.       Use a butter knife to mix the buttermilk and cream into the flour until just combined.
4.       Turn out on to a lightly floured surface and gently bring the dough together.
5.       Roll out to a 16 cm round and, using a sharp knife, make 4 deep cuts (to make 8 triangles).
6.       Place the scone on a baking tray lined with non-stick baking paper and brush with milk. 
7.       Bake for 24-26 minutes or until cooked when tested with a skewer.

My little one's loved helping to make this super size scone cake.  With all my little helpers in the kitchen, we made the form...super size scone cake.     

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