Post by Sylvia on Apr 4, 2009 5:12:23 GMT -6
I like both the cinnamon and the mixed spice version. I am a sucker for these with a knob of butter. The DH loves them with cheddar cheese.
Blueberry Wedges
Preheat oven to 200oC/400oF
8 servings
8 oz/225g self-raising wholemeal flour
2 oz/55g caster sugar
a pinch of salt
4 oz/115g fresh blueberries, washed and dried
1 tsp baking powder
4 Tbs soured cream
1 tsp ground cinnamon
2 oz/55g butter, diced
4 fl.oz/125ml milk
Have ready a greased baking sheet.
Mix the flour, salt, baking powder and cinnamon in a bowl, then lightly rub in the butter until the mixture resembles breadcrumbs. Stir in the sugar and blueberries, then add the soured cream and enough milk, mixing to form a fairly soft dough.
Knead the dough briefly on a lightly floured surface, then shape the dough into an 8"/20cm round.
Place the scone round on the baking sheet. Using a sharp knife, mark the top of the scone round into 8 even wedges, cutting fairly deeply into the dough.
Bake the scone round for 20 - 25 minutes, or until risen and lightly browned. Transfer to a wire rack to cool. Cut or break the scone round into wedges and serve warm or cold.
Ring the changes: Use ground mixed spice in place of cinnamon
Blueberry Wedges
Preheat oven to 200oC/400oF
8 servings
8 oz/225g self-raising wholemeal flour
2 oz/55g caster sugar
a pinch of salt
4 oz/115g fresh blueberries, washed and dried
1 tsp baking powder
4 Tbs soured cream
1 tsp ground cinnamon
2 oz/55g butter, diced
4 fl.oz/125ml milk
Have ready a greased baking sheet.
Mix the flour, salt, baking powder and cinnamon in a bowl, then lightly rub in the butter until the mixture resembles breadcrumbs. Stir in the sugar and blueberries, then add the soured cream and enough milk, mixing to form a fairly soft dough.
Knead the dough briefly on a lightly floured surface, then shape the dough into an 8"/20cm round.
Place the scone round on the baking sheet. Using a sharp knife, mark the top of the scone round into 8 even wedges, cutting fairly deeply into the dough.
Bake the scone round for 20 - 25 minutes, or until risen and lightly browned. Transfer to a wire rack to cool. Cut or break the scone round into wedges and serve warm or cold.
Ring the changes: Use ground mixed spice in place of cinnamon