If you've made my cheese scones, the method to these is very similar except we are going to cut them into beautiful slices. These are very impressive when dusted in icing sugar, a great treat for morning tea.
Makes 8 3 cups plain flour 2 Tbsp baking powder ½ tsp salt 100g cold butter 1 cup blueberries (if using frozen, toss in 1 Tbsp flour first) Zest of ½ lemon 1¼ cup milk 2 Tbsp milk 1 Tbsp raw sugar Icing sugar, for dusting Jam & Whipped Cream to serve Preheat the oven to 210°C. Line an oven tray with baking paper. Sift flour, baking powder and salt into a large bowl. Grate butter, add to the bowl and use clean hands to rub butter into the flour until mixture resembles breadcrumbs. Mix in blueberries and lemon zest. Make a well in the centre of the mixture and pour in first measure of milk. Use a butter knife to gently mix. Use clean hands to bring the mixture together to form a dough ball (mixture should still be quite moist). Be careful not to overmix, as this will make the scones tough. Dust your work surface with a little flour and shape the dough into a circle, about 5cm thick. Using a sharp knife, cut the dough into quarters and then each quarter in half. Place onto prepared tray, brush with second measure of milk and sprinkle tops with sugar. Bake for about 20 minutes, or until golden and just cooked through. To serve, cut scones in half and spread generously with jam and dollop with whipped cream.