Soft and fluffy blueberry buttermilk scones recipe

• portioner: 12 servings
• aktiv tid: 20 minutes
• total tid: 40 minutes

Ingredienser

450g (3 cups) self-raising flour

2 tbsp caster sugar

pinch of salt

60g butter, chilled, chopped

2 tsp finely grated lemon rind

310ml (1 1/4 cups) buttermilk

self-raising flour, extra, to dust

125g fresh blueberries

buttermilk, extra, to brush

Instruktioner

Preheat oven to 220°C/200°C fan forced. Line a baking tray with baking paper.

Place flour, sugar, salt, butter and lemon rind in a large bowl. Using your fingertips, rub butter into flour mixture until combined. Don’t worry if there are a few small lumps of butter here and there. Make a well in the centre and pour in buttermilk. Using a flat-bladed knife, stir until the mixture starts to come together in clumps. Gather the dough together and transfer to a surface that's lightly floured with a little extra [flour=7, label=''].

Divide the dough into 3 portions (they don't have to be exact). Gently flatten out to about 1cm thick each, keeping them roughly the same shape. Press blueberries into 2 portions of dough. Stack all 3 dough portions with the plain piece on top.

Gently press out the dough again to about 2.5cm thick. Use a 5cm round cutter (dipped into some extra flour between cuts to prevent sticking) to cut out rounds, as close together as possible. Gently press any leftover dough pieces together and cut out more scones.

Place all scone rounds on the prepared tray, just touching each other. Brush the tops lightly with extra buttermilk. Bake for 17 minutes or until golden on top. Serve warm or at room temperature.