- 2 1/2 cups white self-raising flour, plus extra for bench
- 1/2 cup wholemeal self-raising flour
- 1 Tbsp brown sugar
- zest from 1 lemon
- 1/3 cup margarine or dairy-free spread, very cold
- 1 cup So Good Unsweetened Almond Milk
- 1 tsp lemon juice
- 1/2 cup frozen blueberries
- Preheat oven to 200°C (390°F). Line an oven tray with baking paper.
- Place flours, sugar, salt and zest into a large bowl and whisk to combine. Add margarine and use fingertips to quickly rub the spread into the flour until crumbly. Make a well in centre of the flour mixture.
- Mix lemon juice and So Good Almond Milk, then pour into the well. Stir, using a flat-bladed knife and a cutting motion, until a soft dough forms.
- Turn dough out onto a lightly floured bench-top, flatten slightly with floured fingers, and sprinkle over the blueberries. Fold dough to enclose the berries, then gently knead and turn twice (see Tips).
- Transfer dough onto prepared tray and use your hands to pat into a 20 cm round, 2.5 cm thick. Use a floured knife to cut the round into 8 wedges (as you would a pizza). Separate wedges slightly, to leave a few millimetres between each.
- Bake 15 - 18 minutes until golden and cooked through. Cool on tray 5 mins, serve warm.
- For a tender and well-risen scone, work dough as little as possible. It’s better to have a dough that is slightly wet, then dry.
- For a special treat, serve scones with a dollop of Greek yoghurt and a drizzle of honey.
Saturated Fat (g)1