Oven Baked Blueberry Scones
- Cuisine: Australian
- Course: Dessert
- Skill Level: Beginner, Child Friendly
-
Add to favorites
- Yield: 6 serving plates
- Servings: 6
- Prep Time: 10m
- Cook Time: 25m
- Ready In: 35m
Average Member Rating
(5 / 5)
1 People rated this recipe
Related Recipes:
-
Slow Cooker Cheesy Pull-Apart Bread Recipe
-
Slow Cooker Irish Soda Bread Recipe
-
Easy English Plum Pudding Recipe
-
Slow Cooker Poached Pears Belle Helene Recipe
-
Slow Cooker Breakfast Casserole Recipe
Nutritional Info
This information is per serving.
-
Calories
460 -
Fat
22 g -
Cholesterol
75 mg -
Sodium
420 mg -
Carbohydrate
61 g -
Protein
7 g
Oven baked blueberry scones. Very easy and delicious dessert cooked in a halogen (turbo) oven.
Ingredients
- 7²⁄³ oz (230 g) self-raising flour
- 1/2 teaspoon baking powder
- 1 oz (30 g) sugar
- 1²⁄³ oz (50 g) butter
- 1/2 cup fresh blueberries
- 5 oz (150 ml) yogurt
- 1 teaspoon vanilla essence
- milk to glaze
- pinch of brown sugar
Method
Step 1
Set halogen oven temperature to 392°F (200°C).
Step 2
In a mixing bowl, combine the flour, baking powder, and sugar. Mix well and rub in the butter until it resembles breadcrumbs.
Step 3
Add fresh blueberries, yogurt and vanilla essence and mix to form the dough. Using the floured surface, roll out the dough into a thick sausage. Cut 1-2 inch(2,5-5 cm) pieces and place these flat onto a greased baking sheet.
Step 4
Brush with milk and sprinkle over brown sugar before placing on the low grilling rack of turbo oven. Cover halogen oven and cook for 10-12 minutes. Place oven baked blueberry scones on a cooling rack before serving.
Most Viewed Posts
-
Slow Cooker Lemon-Garlic Chicken (650,015)
-
Pressure Cooker Chicken in Beer (95,548)
-
Slow Cooker Tomato Tortellini Soup Recipe (89,990)
-
Slow Cooker Sausages in Beer (65,718)
-
Oven Baked Haddock (65,420)
