Blueberry scones with vanilla frûche

  • 30 mins cooking
  • Makes 8 Item
  • Print


Blueberry scones with vanilla frûche
  • 2 cup (300g) self-raising flour
  • 2 tablespoon icing sugar
  • 1 1/4 cup (310ml) buttermilk, approximately
  • 150 gram blueberries
  • 200 gram french vanilla frûche lite


Blueberry scones with vanilla frûche
  • 1
    Preheat oven to 220°C/200°C fan-forced. Grease shallow 20cm-round sandwich pan.
  • 2
    Sift flour and icing sugar into large bowl; pour in enough buttermilk to form a sticky dough. Fold in blueberries.
  • 3
    Gently knead dough on lightly floured surface until smooth; flatten out dough to about a 3cm thickness. Using 5.5cm cutter, cut eight rounds from dough; place rounds, slightly touching, in pan. Bake, uncovered, about 20 minutes or until browned lightly; turn scones onto wire rack. Serve with frûche.


To prevent dough from sticking, dust the inside of the cutter with flour. Home-baked treats are healthier and more tasty than store-bought ones, and the kids can be involved in their making

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