Blueberry and raspberry scones
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- Preparation:
- Total:
- Serves: 8 persons
Ingredients
- 270 gwhite flour
- 50 gsugar
- 1 tspbaking powder
- ½ tspsodium bicarbonate
- ½ tspsalt
- 90 gbutter
- ½ dlfull cream
- ½ dlbuttermilk
- 1egg
- 1organic lime
- ½vanilla pod
- 100 gblueberries
- 80 graspberries
- 2 tbspmilk
- 2 tbspcane sugar
- 120 gicing sugar
Instructions
Step 1
Mix the flour, sugar, baking powder, baking soda and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture, cover and chill.Step 2
Whisk the cream, buttermilk and egg, mix in the lime zest and vanilla seeds. Pour the liquid and berries into the chilled crumb mixture, mix quickly to form a soft dough; do not knead. Shape the dough into a ball.Step 3
On a lightly floured surface, flatten the dough to approx. 1.5 cm thick (approx. 20 cm in diameter), cut into 8 pieces, place the scones on a baking tray lined with baking paper, brush with milk, sprinkle with sugar.Step 4
Approx. 20 mins. in the centre of an oven preheated to 180°C, remove from the oven and leave to cool on a rack.Step 5
Mix the icing sugar with the reserved lime juice to create a thick icing, drizzle on top of the scones.