3 cups plain flour
½ cup caster sugar
½ teaspoon sea salt
4 teaspoons baking powder
1 teaspoon ground ginger
½ teaspoon each ground cinnamon and nutmeg
125 grams cold butter, diced
2 cups frozen blueberries
2 large eggs, size 7
1 teaspoon vanilla extract
1½ cups buttermilk
2 tablespoon melted butter
⅓ cup sliced almonds
raw sugar, for sprinkling
icing sugar, to dust
whipped cream and berry jam, to serve
Line a large flat baking tray with baking paper.
Preheat the oven to 180°C fan bake.
Scones: Combine the flour, sugar, salt, baking powder and all the spices in a large bowl. Add the butter and rub into the flour with your fingertips until coarse crumbs. Toss through the frozen blueberries.
Whisk the eggs, vanilla and buttermilk together then pour on to the flour mixture. Use a fork to stir just until the dough comes together. If needed, add a touch more milk as flour can vary in dryness. Don’t overmix or the scones will be tough.
Tip on to a lightly floured bench. Gently bring together with your hands and form into a rectangle approximately 30cm x 15cm.
Cut in half lengthways then each half into 6–7 wedges. Transfer to the baking tray, spacing them 3cm apart. Brush the tops with melted butter then top with the almonds and a sprinkling of sugar.
Bake for about 20–22 minutes or until well risen and golden.
To serve: Dust the tops with icing sugar and serve warm with cream and jam. Scones are best eaten on the day of making. Makes 12–14