Blueberry, Lemon scone
Ingredients
2 cups flour
1 tsp baking powder
1 tsp baking soda
¼ cup sugar
100g blueberries (or 50gr dried)
¼ cup olive oil
1 egg, beaten
1 Tbsp lemon zest
200g natural yoghurt
Milk for brushing
plus extra yoghurt and jam for serving
Method
. Preheat oven to 190°C. Line a baking tray with baking paper and set aside. Sift together the dry ingredients in a large bowl and stir through the blueberries.?
In a separate bowl, combine the oil, egg, lemon zest, and yoghurt and then stir into the dry ingredients. Stir until just combined.?
Transfer the dough to the prepared tray using floured hands.
Pat it out as a large circle about 2cm thick.
Brush lightly with milk then bake in the preheated oven for 15-20 minutes until golden.
Serve warm from the oven cut into wedges with yoghurt and jam.
