Blueberry Drop Scones
BLUEBERRY DROP SCONES
- 4oz Self Raising Flour
- 2oz Caster Sugar
- 1 Medium Egg
- 4 Tablespoons of Milk
- 30g of Freeze Dried Blueberries
- Few drops of Lemon Juice
- Pinch of Salt
Sieve flour and salt together.
Add sugar and stir well.
Add egg and gradually add milk mixing continually to create a thick batter.
Mix the Freeze Dried Blueberries into the batter and allow to stand for 2-3 minutes until fruits soften.
Heat lightly oiled pan to medium heat and drop 2 tablespoons of the batter into good dollops.
Cook for approximately 1 minute on each side until golden brown and springy to the touch.
Serve with a sprinkle of icing sugar to sweeten or a drizzle of honey or maple syrup.