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Blueberry ginger scones
Added sweet bursts of blueberry and delicately flavoured with ginger for a gorgeous twist on the classic scone.
- 15 mins cooking
- Makes 16 Item
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Ingredients
Blueberry ginger scones
- 2 1/2 cup (375g) self-raising flour
- 1 tablespoon caster sugar
- 30 gram butter
- 3 teaspoon ground ginger
- 1/2 cup (75g) fresh or frozen blueberries
- 3/4 cup (180ml) milk, plus extra for brushing
- 1/2 cup (125ml) water, approximately
Method
Blueberry ginger scones
- 1Preheat oven to 220°C (200°C fan-forced). Grease deep 19cm-square cake pan.
- 2Sift flour and sugar into large bowl; rub in butter with fingertips. Stir in ginger and blueberries.
- 3Make 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.
- 4Press 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.
- 5Bake scones about 15 minutes or until browned and scones sound hollow when tapped firmly on the top with fingers.