Bug and Cat's Blueberry Lemon Scones
Author: 
Recipe type: Baking
Cuisine: British
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Blueberry and Lemon Scones via Great British Bake Off
Ingredients
  • 240 grams gluten-free flour
  • 50 grams blueberries
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 50 grams butter
  • 100 ml yogurt
Method
  1. Heat your oven to 220c/425f/gas 7.
  2. Sift flour, salt, and sugar into a bowl.
  3. Dice butter and coat in flour mixture.
  4. Crumble the butter and flour mixture together until there are no lumps.
  5. Mix the yogurt with the egg and pour into the flour mixture.
  6. Mix blueberries into the other flour mixture
  7. Flour a clean surface and dump out your batter.
  8. If the batter is too dry, add more yogurt.
  9. Smooth out and round the batter with floured fingers until it is 3 cm tall
  10. Cut out the scones after flouring the cutter, place them on your baking sheet, and bake for about 12 minutes until golden-brown and enjoy!
Recipe by VeggieConverter at https://veggieconverter.com/blueberry-lemon-scones/