If you just can’t get enough scones we have a full collection of sweet and savoury scones for you to try.
Ingredients
Method
1.Preheat oven to 220°C (200°C fan-forced). Grease deep 19cm-square cake pan.
2.Sift flour and sugar into large bowl; rub in butter with fingertips. Stir in ginger and blueberries.
3.Make well in centre of flour mixture; add milk and almost all of the water. Using a knife, “cut” the milk and water through the flour mixture to mix to a soft, sticky dough. Knead dough on floured surface until smooth.
4.Press dough out to a 2cm thickness. Dip 4.5cm cutter into flour; cut as many rounds as you can from the piece of dough. Place scones side by side, just touching, in pan. Gently knead scraps of dough together; repeat pressing and cutting of dough. Place in same pan. Brush tops with a little extra milk.
5.Bake scones about 15 minutes or until browned and scones sound hollow when tapped firmly on the top with fingers.
