Blueberry Scones

Dry Ingredients

150g wholemeal flour

150g plain flour (you can also use all wholemeal flour)

2 teaspoons baking powder

1.5 teaspoons ground cinnamon

Pinch of salt

50g raw sugar

125g fresh blueberries

100g unsalted butter, chilled and cut into cubes

Wet Ingredients

125ml yoghurt or buttermilk

60ml milk + 1 tablespoon to brush on the scones

1.5 teaspoon vanilla extract

Method 

1. Preheat oven to 200 degree or 180 degree with fan.

2. Mix wet ingredients together and set aside.

3. Add flour, baking powder, cinnamon powder and salt into a mixing bowl. Add chilled butter cubes and use your fingers to rub the butter into the flour mixture until the mixture resembles bread crumbs.

4.  Stir in raw sugar and blueberries.

5. Make a well in the middle of the flour  mixture. Pour the wet mixture from step 2 into the well. Use the spatula and mix to form a soft dough.

6. Lightly flour a tabletop. Knead and fold the dough briefly to form a ball. Do not over knead the dough.

7. Flatten the ball into a thick disc. Cut the disc into 8 wedges.

8. Lightly brush the top of each wedge with milk. Sprinkle a little raw sugar on the top if you like.

9. Bake them on a baking sheet for 30 minutes till golden brown.

10. Best serve warm with butter and jam or cream.