Blueberry and Yoghurt Scones
(Makes 9 scones)
- 2 cups standard flour
- 4 level teaspoons baking powder
- 4 level tablespoons caster sugar
- 80g butter, soft or firm
- small cupful of blueberries
- quarter cup plain yoghurt
- three-quarters cup standard milk- plus a splash if needed
Topping and Method
Preheat oven to 200C.
Sift flour, baking powder and sugar into a large bowl. Add the butter - if it is soft, rub in with your fingers; if hard, grate it in and toss to mix. Add the blueberries. Put the yoghurt in a measuring cup and fill the cup with milk. Whisk with a fork.
Pour it into the dry ingredients and use a blunt knife to mix in lightly yet thoroughly. Add another splash of milk if the mixture isn’t holding together.
Tip out onto a floured bench and form into a square 2-3 cm thick. Brush lightly with a little milk and sprinkle with sugar.
Cut into 9 squares.
Transfer to a baking tray and bake for 15 minutes until golden brown, top and bottom. Transfer scones from baking tray to rack.
Serve within a few hours.