- 300 g (101/2 oz/2 cups) wholemeal plain (all-purpose) flour, plus extra, to dust
- 2 1/2 teaspoons baking powder
- 1½ teaspoons ground cinnamon
- Pinch of salt
- 100 g (31/2 oz) butter, at room temperature, cubed
- 55 g (2 oz/1/4 cup) raw sugar, plus 1 tablespoon extra, to sprinkle
- 125 g (41/2 oz) fresh blueberries
- 125 ml (4 fl oz/1/2 cup) buttermilk
- 60 ml (2 fl oz/1/4 cup) milk, plus extra, to brush
- 11/2 teaspoons natural vanilla extract or essence
- Thick (double) cream, mascarpone or butter, to serve
Preheat the oven to 200°C (400°F) or 180°C (350°F) fan-forced. Line a baking tray with baking paper.
Put the flour, baking powder, cinnamon and salt in a large bowl. With your palms facing upwards, use your fingertips to rub in the butter until the mixture resembles fine breadcrumbs and the butter is evenly incorporated. Stir in the sugar and blueberries. Make a well in the centre.
Combine the buttermilk, milk and vanilla. Add to the flour mixture and use a round-ended knife to mix with a cutting action until the dough comes together in clumps.
Use lightly floured hands to bring the dough together – it will be soft, but not sticky. Place on a lightly floured bench top and knead lightly and briefly (only about six times) to bring it together into a ball.
Shape the dough into a 20 cm (8 in) round about 2.5 cm (1 in) thick and place on the lined tray. Use a floured large sharp knife to cut the round into 8 wedges, leaving it as a round. Use a pastry brush to lightly brush the top with a little extra milk, and sprinkle with the extra sugar.
Bake in the middle of the preheated oven for 30 minutes, until the scones are lightly golden and cooked through; they are ready if they sound hollow when you tap them on the base. Serve warm or at room temperature with cream, mascarpone or butter. These scones are best eaten on the day they are made.
Recipe and image from BakeClass by Anneka Manning (Murdoch Books) $45 available now in all good bookstore and online.