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Scones With Homemade Blueberry Jam

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350 gr Self Rising Flour
1/4 tablespoon Kosher Salt
1 tablespoon Baking Powder
85 gr Cold Unsalted Butter Cut into small cubes
4 tablespoons Turbinado Sugar
150 gr Full Fat Plain Yogurt
4 tablespoons Full Fat Milk
1/4 Vanilla Bean Pod scraped
1 Egg beaten with a drop or two of water for glazing the scones

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Scones With Homemade Blueberry Jam


    I am not shy to say that I am no baker which is why I love this recipe. It is simple, quick and easy. The bonus is you can freeze the dough and bake one or two when you want.

    • Easy


    Dump the salt, baking powder, flour and sugar into a fine mesh strainer and shift into a large clean bowl of a food processor.

    Add cold butter then pulse just enough that the dough takes on a crumbly texture.

    Combine the vanilla beans including the pod, milk,and yogurt together in a large enough microwave safe measuring cup.

    Warm the mixture for approximately one minute until hot but not boiling.

    Preheat the oven to 200C.

    Empty the flour/dough mixture onto  a clean surface (table) and create a well in the middle with your fingers. Gently pour the warmed milk/yogurt mixture through a small strainer into the well.

    Slowly incorporate the flour into the liquid until you have uniform dough. gently knead/fold the dough a few times until is semi smooth. Try not to over work the dough which will make the scones tough.

    Use a 7cm round cutter(floured) to stamp out approximately 9 scones.

    Each time squashing  the remaining dough back together until the dough is finished.

    Line the baking sheet with parchment paper.

    Place the scones a 1/4 inch apart. Brush the tops of the scone with the egg wash.

    Bake for approximately 12 minutes or until the scones have turned golden brown.

    Serve warm.

    I suggest with homemade blueberry jam.

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    Semone Noel

    I am a native New Yorker, who holds an MBA in International business as well as formal training in culinary arts and film production.

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