Traditionally combines my homegrown lemons and my favourite berries for a scone that's both tasty but better for you
Ingredients
| 2 cups | Standard flour |
| 1 tsp | Baking powder |
| 1 tsp | Baking soda |
| ½ cup | Blueberries (Main) |
| ¼ cup | Canola oil |
| 1 | Egg |
| 1 Tbsp | Lemon zest |
| 200 g | Natural yoghurt |
| 2 Tbsp | Lemon juice |
| 1 dash | Milk |
AdvertisementAdvertise with NZME.
Directions
- Preheat the oven to 190^C. Line a baking tray with baking paper and set aside.
- Sift together the dry ingredients in a large bowl. Stir through the blueberries.In a separate bowl, combine the oil, egg, lemon juice, lemon zest and yoghurt and then stir into the dry ingredients. Stir until just combined.
- Transfer the dough to the prepared baking tray using floured hands. Pat it out as a large circle about 2cm in thickness. 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 more natural yoghurt. Best eaten fresh on the day they are made.
