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Fresh Blueberry Scones

MAKES: 12 • TOTAL TIME: 40 MINUTES

Ingredients:

  • 3 cups self-raising flour

  • 2 tsp baking powder

  • 2 tbs icing sugar + extra for dusting

  • ½ tsp salt

  • 125g punnet blueberries

  • ⅔ cup thickened cream + extra for brushing

  • ¾ cup sparkling mineral water

  • 1 tbs lemon juice


To Serve:

  • 125g punnet blueberries

  • Whipped cream

Directions:

  1. Preheat oven to 200°C/180°C fan-forced. Line a 20cm (base measurement) square cake pan (alternatively use a baking tray) with non-stick baking paper.

  2. Sift flour, baking powder, icing sugar and salt into a large bowl. Stir in blueberries. Make a well in the centre. Mix cream, sparkling water and lemon juice in a jug. Quickly pour into dry ingredients. Using a flat-bladed knife, mix until a rough dough forms.

  3. Turn out onto a lightly floured surface and gently knead dough until smooth. Press out dough until 3cm thick. Using a 5cm-wide floured cookie cutter (or a glass), cut out 12 rounds and arrange in prepared baking pan. Lightly brush with cream. Bake for 20-25 minutes until puffed and pale golden. Remove scones from pan and wrap in a clean tea towel. Stand for 15 minutes.

  4. Dust scones with icing sugar. Serve with blueberries and whipped cream.

This recipe is courtesy of Sydney Markets.

Download Recipe Here:

Fresh Blueberry Scones
.pdf
Download PDF • 3.43MB

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