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

⅔ cup (160ml) buttermilk

⅔ 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 rustic...free form...super size scone cake.