Thursday, December 9, 2010

thursday baking - blueberry and yoghurt scones

Morning tea today was one of these delicious scones, warm from the oven. The yoghurt in them makes them beautifully light, and the sugar on top forms a lovely crunchy crust. I stocked up on frozen blueberries yesterday, Countdown sell the -18 below brand of frozen blueberries which were on sale for just $7.99 for a kilo bag, a great price. Lois Daish has long been one of my favourite NZ food writers, her departure from NZ Listener being sadly lamented. The recipe makes 9 scones, just the right amount to eat while they are still fresh. I will definitely be making these scones again.

Blueberry and Yoghurt Scones - Lois Daish - Week 32

2 c flour
4 tsp baking powder
3 tbsp castor sugar
80g butter
1/4 c natural yoghurt
3/4 c milk (may need a little more)
milk/sugar to sprinkle on top

Preheat oven to 200c. Combine the flour, bp and sugar. Rub in butter with fingertips. Add combined yoghurt and milk, pouring into a well in the middle of the dry ingredients. Mix lightly with a knife until just combined. Gently pat into a square 2-3 cm thick, and cut into 9 scones. Brush tops of scones with the milk and sprinkle with extra sugar. Bake for 15-20 minutes until golden and crunchy on top and bottom.


  1. Here in Oregon we pick our own blueberries. This year, I also gleaned a lot through a harvesting organization. We donated half of our pickings to food banks, it's a cool concept. I think I was up to over 50lbs by the end of the season!
    Are you jealous? 8-D

  2. I might make these this weekend to use up some blueberries in the freezer. You forgot to list the quantity of blueberries needed! Will consult my copy of the book...


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