Notice: All online orders will be dispatched from Joekels head office, shipment 5-7 days depending on location. As a food and beverage company, we are mandated to continue production through the lockdown, ensuring that your favourite Joekels brands will be available instore nationwide subject to stock and store ranging. We carry the global FSSC22000 safety and quality certification, giving you peace of mind that all our products are packed under strict guidelines. We are also taking all precautions to ensure the safety of our factory staff at this time, and are really grateful to them that they are assisting us in continuing to supply the public with their favourite tea brands .

Blueberry Rooibos Scones with Yoghurt Glaze

Ingredients:

  • 4 cups (500g) cake flour
  • ⅔ cups (150g) salted butter, chilled
  • ¼ cup plus a tbsp (70g) caster sugar
  • 1 tbsp baking powder
  • 3 large eggs
  • ⅔ cup (160g) buttermilk
  • 1 tsp vanilla extract
  • 2 Laager Rooibos Teabags, keep the tea leaves and discard the bags
  • 1 ⅓ cup (200g) frozen blueberries dusted in flour

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 the cold butter and rub it into the dry ingredients to form a rough, shaggy mixture with large crumbs.
  3. Combine the eggs, buttermilk, vanilla and tea and whisk.
  4. Cut the wet ingredients into the white 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!

{"id":32302268525,"title":"Blueberry Rooibos Scones with Yoghurt Glaze","created_at":"2019-08-23T10:54:54+02:00","body_html":"\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e4 cups (500g) cake flour\u003c\/li\u003e\n\u003cli\u003e⅔ cups (150g) salted butter, chilled\u003c\/li\u003e\n\u003cli\u003e¼ cup plus a tbsp (70g) caster sugar\u003c\/li\u003e\n\u003cli\u003e1 tbsp baking powder\u003c\/li\u003e\n\u003cli\u003e3 large eggs\u003c\/li\u003e\n\u003cli\u003e⅔ cup (160g) buttermilk\u003c\/li\u003e\n\u003cli\u003e1 tsp vanilla extract\u003c\/li\u003e\n\u003cli\u003e2 Laager Rooibos Teabags, keep the tea leaves and discard the bags\u003c\/li\u003e\n\u003cli\u003e1 ⅓ cup (200g) frozen blueberries dusted in flour\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eYoghurt Glaze:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 cup (125g) icing sugar, sifted\u003c\/li\u003e\n\u003cli\u003e1 tbsp double thick yoghurt\u003c\/li\u003e\n\u003cli\u003eZest of 1 lemon plus 1 tsp juice\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod (Makes 10):\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eSift the dry ingredients together.\u003c\/li\u003e\n\u003cli\u003eGrate in the cold butter and rub it into the dry ingredients to form a rough, shaggy mixture with large crumbs.\u003c\/li\u003e\n\u003cli\u003eCombine the eggs, buttermilk, vanilla and tea and whisk.\u003c\/li\u003e\n\u003cli\u003eCut the wet ingredients into the white 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.\u003c\/li\u003e\n\u003cli\u003ePlace 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.\u003c\/li\u003e\n\u003cli\u003eFor the glaze; whisk all the ingredients together to form a smooth paste. Once the scones are fully baked through, serve with the yoghurt glaze.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eEnjoy!\u003c\/p\u003e","blog_id":46179516525,"author":"Candice Sessions","user_id":36221059181,"published_at":"2019-08-23T10:54:00+02:00","updated_at":"2020-09-15T10:33:43+02:00","summary_html":"","template_suffix":null,"handle":"blueberry-rooibos-scones-with-yoghurt-glaze","tags":"Delicious Treats, Rooibos Recipes, Rooibos Tea, Twins Recipes","image":{"created_at":"2019-08-23T10:54:54+02:00","alt":null,"width":1200,"height":627,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0073\/9734\/3341\/articles\/scone.jpg?v=1566550494"}} articles/scone.jpg