Thursday, February 14, 2013

Best Scone Recipe

Blueberry Scones

250g plain flour
1/2 tspn bicarb of soda
1 tspn ground cinnamon
5og unsalted butter
50g caster sugar
1 punnet (250g) blueberries or raspberries, strawberries or even rhubarb!
175ml butter milk

preheat the oven to hot, 200 degrees
Butter and dust with flour a square brownie tin.

Sift flour, bicarb of soda and cinnamon into a large mixing bowl.
Add the butter and using your fingertips rub the butter into the flour until it resembles fine breadcrumbs.
Stir in the sugar, berries and buttermilk, mix gently to form a dough, do not over mix!
roll or just press out the dough to form a square about 6cm high and roughly about the same size as the brownie tin.
using a scone cutter cut out enough rounds to fill the tin.
Bake in the oven for about 20 - 25 minutes or until light golden.
allow to cool, before serving with butter and home made jam and a good strong cup of tea!

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