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Baking

Blueberry scones with vanilla frûche

Blueberry scones with vanilla frûche
8 Item
30M
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Ingredients

Method

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

Note
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Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Tags: Afternoon tea Baking British English Flour Less than 60 minutes Moderate Scone

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