Ingredients

Method

• 30 g butter, softened
• 25 g sugar
• 1 free-range egg
• ½ cup buttermilk
• 240 g self-raising flour
• a pinch salt
• 75 g blueberries, plus extra for serving
• 1 lemon, zested
• icing sugar, for dusting
• ½ cup cream, whipped, for serving

Method

Ingredients

1. Cream the butter and sugar until soft and pale. Add the egg and beat until combined.

2. Fold in the buttermilk – the mixture may appear curdled, but don’t worry. Add the flour, salt, blueberries and lemon zest and gently combine to make a light dough. Don’t overwork the dough otherwise your scones will be tough and dense.

3. Turn out the dough onto a floured surface and bring together lightly. Pat out into a circle about 5 cm in thickness and divide in half. Cut each half into three even wedges to make six portions in total.

4. Place a braai-proof smooth griddle or roti pan about 22 cm over medium to low coals. Sprinkle lightly with flour; if the flour browns in a few seconds, it’s ready to go.

5. Place the scones on the griddle in a circle and cook, turning and rotating them to prevent burning. When they have risen and the bases are a dark brown colour, they’re ready. This should take about 10 minutes.

6. Cool in a tea towel for a few minutes before serving with the whipped cream, saucy blueberries and a dusting of icing sugar.

Find more scones recipes here.

Photographs: Jan Ras
Food Assistant: Clair-ellen Van Rooyen