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

 

{"id":32302268525,"title":"Blueberry Rooibos Scones with Yoghurt Glaze","created_at":"2019-08-23T10:54:54+02:00","body_html":"\u003cp\u003e\u003cstrong\u003eDry Ingredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e4 cups (500g)                         Cake flour\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\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWet Ingredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e3                                             Eggs, large\u003c\/li\u003e\n\u003cli\u003e⅔ cups                                   Buttermilk\u003c\/li\u003e\n\u003cli\u003e1 tsp                                       Vanilla extract\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eAdditional Ingredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 ⅓ cup (200g)                      Blueberries, frozen \u0026amp; dusted in flour\u003c\/li\u003e\n\u003cli\u003e150g                                      Salted butter, cold\u003c\/li\u003e\n\u003cli\u003e2 teabags                              Laager Rooibos tea, keep the tea leaves discard the bags\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 150g 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 dry ingredients together in a separate bowl, adding in the tea leaves slowly and whisk together\u003c\/li\u003e\n\u003cli\u003eMix 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.\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\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eEnds\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIssued on behalf of: Joekels \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDisseminated by:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOlivia Jones Communications\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor more information please contact:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOlivia Jones Communications\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCell: 083 653 1720\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eEmail: \u003ca href=\"mailto:media@oliviajones.co.za\" target=\"_blank\" rel=\"noopener noreferrer\" aria-describedby=\"a11y-new-window-external-message\"\u003emedia@oliviajones.co.za\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","blog_id":46179516525,"author":"Candice Sessions","user_id":36221059181,"published_at":"2019-08-23T10:54:00+02:00","updated_at":"2021-06-29T22:15:53+02:00","summary_html":"","template_suffix":"","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