Blueberry and raspberry scones

desserts Baking sweet summer
Total: 1 hr | Active: 40 min.
vegetarian

You can’t really beat scones for a tasty treat. They can be made in a flash and the ingredients can often be found in your cupboards or fridge. What’s more, you don’t need any fancy equipment or special baking skills. These sweet fruit scones are a favourite of ours in spring and summer – I often make them for breakfast. Accompanied by a refreshing smoothie, yoghurt and fresh fruit, they make an unforgettable breakfast.

Recipe by:
Sarah - Fragola & Limone

Ingredients

for 8 pieces

Crumb mixture
270 g white flour
50 g sugar
1 tsp baking powder
½ tsp sodium bicarbonate
½ tsp salt
90 g butter, cut into pieces, cold
Dough
½ dl full cream
½ dl buttermilk
1  egg
1  organic lime, grated zest, juice set aside
½  vanilla pod, cut lenghtwise, seeds scratched out
100 g blueberries
80 g raspberries
To shape the scones
2 tbsp milk
2 tbsp cane sugar
Icing
120 g icing sugar

How it's done

Crumb mixture

Mix the flour, sugar, baking powder, baking soda and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture, cover and chill.

Dough

Whisk the cream, buttermilk and egg, mix in the lime zest and vanilla seeds. Pour the liquid and berries into the chilled crumb mixture, mix quickly to form a soft dough; do not knead. Shape the dough into a ball.

To shape the scones

On a lightly floured surface, flatten the dough to approx. 1.5 cm thick (approx. 20 cm in diameter), cut into 8 pieces, place the scones on a baking tray lined with baking paper, brush with milk, sprinkle with sugar.

To bake

Approx. 20 mins. in the centre of an oven preheated to 180°C, remove from the oven and leave to cool on a rack.

Icing

Mix the icing sugar with the reserved lime juice to create a thick icing, drizzle on top of the scones.

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