British · serves 2
Blueberry Nut Scones
Grated frozen butter and a chilled dough log. That's the whole secret to a high scone.
Ingredients
- 570g plain flour
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp orange zest
- 100g sugar
- 170g dried blueberries
- 85g walnuts, chopped
- 225g cold butter, grated
- 360ml buttermilk
- 1 tsp vanilla extract
- Melted butter and sugar for the top
Method
- Sift flour, baking powder, soda and salt, then stir in zest, sugar, blueberries and walnuts.
- Grate the cold butter straight in and rub it through to breadcrumbs. Keep it cold — warm butter gives you flat scones.
- Buttermilk and vanilla in, brought together with your hands.
- Shape into a log 7-10cm wide, wrap, and chill at least an hour.
- Cut the log on alternating angles to make 12 triangles.
- On a lined tray 7cm apart, brushed with melted butter and dusted with sugar.
- 220°C for 20 minutes until golden.