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.
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.
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!
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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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