Blueberry ginger scones with custard cream

For a beautiful morning tea, serve these golden blueberry scones warm, split open with a dollop of custard cream.

  • 15 mins cooking
  • Makes 12 Item
  • Print


Blueberry ginger scones with custard cream
  • 2 cup (300g) self-raising flour
  • 3 teaspoon ground ginger
  • 1/4 cup (55g) caster sugar
  • 50 gram butter
  • 1/2 cup (75g) fresh or frozen blueberries
  • 1/4 cup (60ml) sour cream
  • 1/2 cup (125ml) milk, approximately
  • 1 cup (250ml) thickened cream
  • 1/2 cup (125ml) thick custard
  • 2 tablespoon icing sugar mixture


Blueberry ginger scones with custard cream
  • 1
    Preheat oven to 230°C. Grease 20cm round sandwich cake pan. Sift flour, ginger and sugar into medium bowl, rub in butter, add berries and sour cream. Stir in enough milk to mix to a soft, sticky dough.
  • 2
    Turn dough onto floured surface, knead until smooth. Press dough out to 2cm thickness, cut into 5cm rounds, place into prepared pan.
  • 3
    Bake about 15 minutes.
  • 4
    Meanwhile, to make custard cream, beat cream, custard and icing sugar in small bowl with electric mixer until soft peaks form.
  • 5
    Serve scones with custard cream, dusted with sifted icing sugar, if desired.

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