A bit of a twist on your usual scone mixture, these were very tasty. From my cooking bible – A Treasury of NZ Baking.
- 2 c plain flour
- 4 tsp baking powder
- 3 tbsp caster sugar
- 80g butter, soft or firm
- 1 c blueberries (fresh or frozen)
- 1/4 c natural yogurt
- 3/4 c milk
Heat oven to 200 degrees celcius. Line baking tray with paper. Sift dry ingredients into bowl. Add butter, if it is soft, rub it with your fingers tips, if hard grate and then rub in (I did the grating option). Add blueberries and mix.
Pour yogurt into bowl, add milk, whisk. Poor into middle of dry ingredients. Mix with a knife until just mixed. Add a splash more of mix if needed. Put drop fulls onto a baking tray to the size you want (the recipe says roll it out and cut but I went for the easier option). Sprinkle with sugar and bake for 15 min or until golden. Remove from oven and transfer onto a wire rack to cool.
We served ours hot with butter – yum!