I have a condition that prevents me from going on a diet…I get hungry!” Unknown
This is a yummy alternative to the traditional scone. The method is unusual but necessary to enable all the blueberries to be distributed, also when preparing the dough, by cutting and stacking the dough several times, creates a flaky, lighter dough. These scones are delicious served straight out of the oven, with fresh whipped cream.
Pre-heat oven to 200°C
- 300g bread flour
- 300g cake flour
- 160g (unsalted) butter, cold and cut in cubes
- 100g raw granulated sugar (for sprinkling on top)
- 200g plain full cream yoghurt (I use Greek yoghurt)
- 100g full fat milk
- 1 teaspoon salt
- 3 teaspoons baking powder (aluminium free from health food store)
- 400g frozen blueberries
- Sift all the dry ingredients together into a large bowl. Rub the cold butter into the sifted ingredients using your fingertips, allowing small chunks of butter in the dough.
- Add yoghurt and milk, mix until just combined. Using a pastry cutter, cut the dough in half and stack the two halves, press down on top of the two halves then repeat process several times. Roll out a little then wrap with plastic cling film and put in the fridge for 30 minutes.
- Take dough out of the fridge, lightly flour your work bench and roll out to a rectangle of roughly 16 x 8 inch or 40 x20 cm.
- Spread frozen blueberries on top of the dough and gently press to secure. Roll the dough up tightly, press the roll into a flat shape of approximately 6 cm wide.
- Cut into triangle shape pieces as shown in photo.
- Brush the triangle shaped scones with water and sprinkle with raw granulated sugar.
- Bake in pre-heated oven for approximately 20 minutes or until golden brown.
Serve hot with fresh whipped cream.