Blueberry Rooibos Scones with Yoghurt Glaze

Dry Ingredients:

  • 4 cups (500g)                         Cake flour
  • ¼ cup plus a tbsp (70g)         Caster sugar
  • 1 TBSP                                   Baking powder

Wet Ingredients:

  • 3                                             Eggs, large
  • ⅔ cups                                   Buttermilk
  • 1 tsp                                       Vanilla extract

Additional Ingredients:

  • 1 ⅓ cup (200g)                      Blueberries, frozen & dusted in flour
  • 150g                                      Salted butter, cold
  • 2 teabags                              Laager Rooibos tea, keep the tea leaves discard the bags

Yoghurt Glaze:

  • 1 cup (125g)                         Icing sugar, sifted
  • 1 TBSP                                 Double thick yoghurt
  • Zest of 1 lemon plus 1 tsp juice

Method (Makes 10):

  1. Sift the dry ingredients together.
  2. Grate in 150g cold butter and rub it into the dry ingredients to form a rough, shaggy mixture with large crumbs.
  3. Combine the dry ingredients together in a separate bowl, adding in the tea leaves slowly and whisk together
  4. Mix the wet ingredients into the dry ingredients using a butter knife until the dough just comes together (don’t overwork it). It should be a rough uneven dough. Add the frozen blueberries then flatten the dough onto a lightly floured surface using your hands, then cut it into 5cm rounds using a cookie cutter or a glass.
  5. Place on a lined baking tray then brush with a little milk and bake in a preheated oven at 180 degrees C (or 160 fan-forced) for 45 minutes or until golden.
  6. For the glaze; whisk all the ingredients together to form a smooth paste. Once the scones are fully baked through, serve with the yoghurt glaze.

Enjoy!

Ends

Issued on behalf of: Joekels 

Disseminated by:

Olivia Jones Communications

For more information please contact:

Olivia Jones Communications

Cell: 083 653 1720

Email: media@oliviajones.co.za

 

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