Blueberry and Yoghurt Scones

12:52 am on 2 February 2008

(Makes 9 scones)


  • 2 cups standard flour
  • 4 level teaspoons baking powder
  • 4 level tablespoons caster sugar
  • 80g butter, soft or firm
  • small cupful of blueberries
  • quarter cup plain yoghurt
  • three-quarters cup standard milk- plus a splash if needed

Topping and Method

Preheat oven to 200C.

Sift flour, baking powder and sugar into a large bowl. Add the butter - if it is soft, rub in with your fingers; if hard, grate it in and toss to mix. Add the blueberries. Put the yoghurt in a measuring cup and fill the cup with milk. Whisk with a fork.

Pour it into the dry ingredients and use a blunt knife to mix in lightly yet thoroughly. Add another splash of milk if the mixture isn’t holding together.

Tip out onto a floured bench and form into a square 2-3 cm thick. Brush lightly with a little milk and sprinkle with sugar.

Cut into 9 squares.

Transfer to a baking tray and bake for 15 minutes until golden brown, top and bottom. Transfer scones from baking tray to rack.

Serve within a few hours.

From Afternoons with Jesse Mulligan

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